The perfect pairing of FIOL Prosecco with the Tortelli preparation.

Tortelli Mantovani

FIOL Prosecco’s crisp acidity and subtle sweetness balance the rich, savoury flavours of this easy-to-make pasta dish.

prepare pasta dough:

6 eggs • 600g flour

Sift flour, mound it on a surface, and make a hole in the center. Beat in eggs. Start mixing with a dough scraper or fork, then knead by hand until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.

make pumpkin tortelli:

250 g cooked pumpkin • 110 g amaretti di Saronno • 110 g mostarda mantovana • ½ cup Parmesan cheese • pinch nutmeg • salt, pepper

Roll out two pieces of dough with a rolling pin or pasta machine to about 1.2 mm thick. Brush one sheet with water. Pipe pumpkin filling in spaced mounds. Cover with the other dough sheet. Press around the filling to seal the edges. Cut out tortelli with a cookie or ravioli cutter. Cook in salted boiling water until they float, then cook for 3 more minutes. Freeze if not cooking immediately.

sage butter sauce:

60-100g of butter • fresh or dry sage leaves

Melt butter in a skillet, add sage leaves, being careful not to burn the butter. Once the pasta is cooked, toss in the sauce and serve.