I celebrated an early Thanksgiving with my mom this year. We won't be together on the actual day, and Thanksgiving is my favorite holiday so skipping it just wasn't an option.
This year there's a lot to be thankful for, my time in school in Italy ranks high on that list. And so we gave thanks by paying homage to my favorite dish from Emilia-Romagna: tortelli di zucca (pumpkin ravioli). Saveur is my trusted guide for authentic recipes, and so I turned there first. Though I had never made tortelli before I have certainly eaten them enough to be suspicious of the Saveur recipe. Chock full of ingredients it was a far cry from the simple sumptuousness of the tortelli di zucca I've eaten.
I did some more searching and found recipes that sounded more like I expected. These recipes, not surprisingly, were mostly in Italian. I also did some substituting (gingerbread for amaretti, mustard spiked apple butter for mostarda). These are tortelli di zucca meets Pennsylvania. In any case they were absolutely delicious, tasting closer to the real thing than I expected.
Thank you Parma, if you taught me nothing else, the tortelli di zucca was for sure worth it.