Tortelli di zucca (Italian pumpkin ravioli) recipe
- Pasta types
There are not your typical pumpkin ravioli - they are filled with apple mostarda (an Italian jam made with apples, candied peel and mustard seeds), amaretti biscuits, Parmesan cheese and pumpkin. These 'tortelli' are from Mantova, a city close to Milan, but they are famous all over Italy and abroad. Perfect served with a simple butter and sage sauce, with lots of grated Parmesan cheese on top.
Be the first to make this!
- 1.5kg pumpkin, seeds and pulp removed, sliced
- For the ravioli
- 500g plain flour
- 5 large eggs, beaten
- For the filling
- 80g Italian apple mostarda, finely chopped
- 150g amaretti biscuits, finely chopped
- 1 egg
- 30g grated Parmesan cheese
- salt and pepper, to taste
- 1 pinch nutmeg
MethodPrep:30min ›Cook:40min ›Extra time:30min resting › Ready in:1hr40min
- Preheat oven to 200 C / Gas 6.
- Arrange pumpkin on a shallow roasting tin; roast in preheated oven for about 30 minutes, or until soft. When the pumpkin is cool enough to handle, peel off the skin and mash pumpkin.
- Mix the flour and beaten egg until it comes together; knead on a floured surface for about 10 minutes to form a smooth dough. Wrap ravioli pasta dough in a clean tea towel and set aside to rest for 30 minutes.
- Mix the mashed pumpkin with mostarda, amaretti biscuits, egg, grated Parmesan, a pinch of salt, a pinch of freshly ground black pepper and a pinch of ground nutmeg; stir to mix well.
- Roll out the dough with a pasta machine until very thin (using the thinnest gauge). Slice into 8cm squares and divide into 2 equal batches. On each square of the first batch, drop 1 little ball of filling; brush the edges with water and lay on top one unfilled square. Seal the edges, pressing with your hands and squeezing out the air.
- Bring a large pot of salted water to the boil; add filled ravioli and cook for a few minutes, or until they float to the top.
- Drain and serve immediately with a butter or pasta sauce.
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Tortelli di Zucca Recipe – Delicious Pumpkin Ravioli Recipe
Lombardians have far too often been unfairly accused of failing to contribute to the Italian cuisine – and that because they were the ones building the economic hub driving the Italian economy so that the South can indulge in a few extra long and lazy lunches! It is forgotten, all too soon, that Italian blood also flows though the veins of the Milanesi and whilst they may not spend as much time on the preparation of food during the working week, they have, most certainly, found a way to eat exceptionally well.
Even the Milanese interpretation of fast food – as evident in dishes like the Casoeula, is far above the norm in world today and in this case portrays one pot food at it’s absolute best. Anyone that has ever taken a bite of warm buckwheat Pizzoccheri, eaten Risotto with Ossobuco, ended a meal with fresh Grana padano or Robiola and sipped a Fernet Branca in the Galleria Vittorio Emanuele II in Milano knows that the people of Milano could only have used sheer culinary genius to create a cuisine so advanced that it allows them to work and feast with equal enthusiasm.
On feast days, however, tables groan under mountains of meat dishes of such variety that it beggars belief. Venison, beef and poultry are always accompanied by polenta, turkeys and chickens are stuffed fat and the Tortelli di Zucca , bring tears to grown men’s eyes.
To make the filling, preheat the oven to 350ºF. Cut the squash or pumpkin in half, scoop out the seeds, and discard. Place the halves cut side down in a small baking dish, add ½ cup water, and cover the dish with foil. Bake for 35 minutes, or until the squash is easily pierced with a fork. Let cool. With a spoon, scoop out the flesh of the squash. Put it in a colander and let it drain for 45 minutes.
Transfer the squash to a bowl and mash it well. Add the amaretti, nutmeg, salt, and Parmigiano-Reggiano cheese and mix well. Cover and refrigerate until ready to use.
To make the pasta, combine the flour with the salt and mound it on a work surface. Make a well in the center of the flour and break the eggs into the well. Beat the eggs with a fork. Then, using the fork, gradually incorporate the flour from the inside walls of the well. When the dough becomes too firm to mix with the fork, knead it with your hands, incorporating just enough of the flour to make a soft but not sticky dough. You may not need all the flour. Brush the excess flour aside and knead the dough, adding additional flour as necessary, for about 10 minutes, or until smooth. Cover and let rest for 10 minutes.
Knead the dough well and cut it into 4 pieces. Work with 1 piece at a time, keeping the rest covered. Roll each piece out to the thinnest setting on a pasta machine, or roll it out with a rolling pin on a floured surface to a thickness of 1/8 inch.
Cut 4- by 2 1/2-inch rectangles from the sheets of dough. Place 1 teaspoon of the filling in the center of each rectangle, fold the rectangles in half lengthwise, making sure to pinch the edges well to seal in the filling, and place on a floured towel. Gather the dough scraps into a ball and reroll them to make more tortelli (You can also make round, half-moon, or square-shaped tortelli.)
To cook, bring a large pot or water to a boil. Cook the tortelli, about 2 dozen at a time, for 1 to 2 minutes, or until they rise to the surface. Drain them carefully, sauce, and serve. Raffaella's mother serves these tossed with a generous amount of melted butter and sprinkled with grated Parmigiano. They are also good with sage butter - add a small handful of fresh sage leaves to the melted butter and press them into the butter with a wooden spoon to release their flavor.
To freeze, arrange the tortelli in a single layer on floured baking sheets, cover with foil, and freeze until hard. Transfer them to plastic bags and freeze for up to 3 months. Do not defrost them before boiling (they will take a little longer to cook).
Tortelli di Zucca (Pumpkin Ravioli) – A recipe.
To give an Italian touch to your Halloween, try this recipes for delicate ravioli filled with pumpkin. They are at their best with a pork sausage dressing, or more simply with butter, Parmesan cheese and sage. This dish can be found in many localities of Pianura Padana, the flat Po valley in Northern Italy, and of the Emilia Romagna hills. Many of these localities claim to have invented it, and according to many, it came, like the great Latin poet Virgil, from Mantua, the artistic city of the Gonzagas.
The fact that Artusi [Forlimpopoli 1820- Firenze 1911, author of the The Art of Eating Well] does not report a recipe for the tortelli (or cappellacci, as they are called in Ferrara) alarmed me, but I was able to find a suitable a &aposcertified&apos recipe nevertheless. Just a note to explain why this lovely and nutritious dish is missing from the &aposbible of the Italian cuisine&apos: The Art of Eating Well was obviously destined for the new Italian bourgeois class, who had long relegated the pumpkin to the working people&aposs table, considering it a less noble vegetable. The following recipe is loosely based on one I found in Cucina di Romagna, by Renato Pozzetto. For the sake of justice I have to mention that in Mantua they replace lard, potatoes and onions with amaretti (100 gr.) and the grated skin of half a lemon.
For the dough:
400 gr. type 0 flour
For the filling:
1.5 kg. yellow pumpkin
100 gr. parmesan or pecorino cheese
½ teaspoon grated nutmeg
lard or melted butter or 1-2 spoons of olive oil
1 egg or a little milk
2 small onions
2 small, peeled and boiled potatoes marjoram
Cut the pumpkin in thick slices and, after eliminating the internal filaments, but not the skin, cook it in a hot oven for an hour. Or, if you wish, you could boil it, but in this case, in order to eliminate the excess water, remember to dry it off at the mouth of the oven. At this point you can peel the pumpkin and cut it in pieces, which you can mix with the boiled potatoes and whiz in a food mixer. Transfer in a bowl and add the egg (or the milk), the cheese, some salt and freshly grated pepper and nutmeg, marjoram and the onions and lard that you will have simmered together separately. If you were to follow the Mantuan recipe, at this point you would also add the amaretti and the grated lemon peel. According to some, you should also leave the mixture to &aposbind&apos for a minimum of 3 to a max of 24 hours.
Now it is time to prepare the dough: work the flour together with the eggs, and add a little salt to season. With a rolling pin, stretch out your dough into sheets, and cut it in 6-7 cm squares. Put a little filling at the centre of each square and close into a rectangular shape, making sure that the borders adhere well. Be careful that your tortelli do not stick to each other: lay them out on a tablecloth on which you have dispersed some flour.
Cook in abundant salted and boiling water (6-7 mins). Season with melted butter (60 gr.), grated Parmesan cheese and a few leaves of sage.
The most interesting peculiarity of this recipe comes from the use of the sweet amaretti biscuits and the pugency of the mostarda di Cremona, caramelized fruits in mustard syrup.
Preheat the oven to 200°C (400°F/gas 6).Start the filling. Put the pumpkin flesh on a baking sheet, drizzle with a little olive oil, and bake in the preheated oven for about 50 minutes. Meanwhile, make the pasta. Sift the flour on to a work surface and form into a mound with a well in the centre. Break the eggs into the well, and add the salt. Mix the eggs into the flour with your hands, until you have a coarse paste. Scrape up any sticky bits with a spatula, and add a little more flour if necessary. Clean the work surface before starting to knead. Knead the dough for 10–15 minutes – yes, sorry, it needs that time! – until the consistency is smooth and elastic. Wrap the dough in clingfilm(plastic wrap) and rest it in a cool place for 30 minutes.
The baked pumpkin should be soft and cooked, but not wet. If it still looks a little wet, wrap it in a clean cloth and squeeze to get as much liquid out as you can. Put the pumpkin flesh into a bowl and reduce it to a pulp with a fork. Add the chopped mostarda, the eggs, Parmesan, breadcrumbs, amaretti crumbs, and salt, pepper and nutmeg to taste. Stir to amalgamate everything – you should have a solid paste. Unwrap the pasta dough and roll it out on a lightly floured surface to thin sheets, 5mm (¼ inch) thick (a machine will do this easily for you!). Cut these into bands 8cm (3¼ inches) wide. Place 1 teaspoon of the filling mixture every 6–7cm (2½–2¾ inches) along the middle of one of the pasta bands. Brush around each pile of mixture with some water. Place another pasta band over the top to cover, and press all around each pile of mixture to get the air out and to make the pasta sheets adhere to each other. Using a serrated pastry or ravioli wheel, cut out each tortello to about 7cm (2¾ inch) square. Cover with a tea-towel and leave to rest for a while. When ready to cook, boil the tortelli in salted water for 5–6 minutes. Scoop them out, using a slotted spoon, and place in a warmed dish. Meanwhile, melt the butter in a small pan, add the sage and gently fry for a minute or two. Pour this over the tortelli, and serve on individual hot plates, sprinkled with the Parmesan.
Pumpkin tortellini with sage butter (tortellini di zucca con salvia e burro)
Offering a twist on an old favourite, this recipe from Guy Grossi features chilli, garlic and leek in the tortellini pumpkin filling.
- 150 g (1 cup) '00' pasta flour (see Note), plus extra, to dust
- 1 egg
- 1 egg yolk
- 350 g Japanese pumpkin
- 100 g chopped butter, plus
- 15 g extra 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ long red chilli, finely chopped
- 1 small leek, white part only, trimmed, finely chopped
- 3 sage leaves, finely chopped, plus 6 extra, torn
- 3 tbsp finely grated parmesan
- 1 tbsp finely grated gruyère
- 2 tbsp stale breadcrumbs
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2010 Ducks in a Row Fiano.
To make pasta, mound flour on a work surface, make a well in the centre and add egg, egg yolk, 1 tbsp water and a pinch of salt. Using a fork, gradually draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 6 minutes or until firm, adding extra flour if sticky. Wrap in plastic wrap and set aside for 1 hour.
Meanwhile, make pumpkin filling. Preheat oven to 220°C and cut pumpkin into 2 cm wedges, leaving skin on and discarding seeds. Place, skin-side down, on an oven tray and roast for 30 minutes or until soft. Cool.
Scoop pumpkin flesh and discard skins. Place in a colander over a bowl and leave to drain any excess liquid for 10 minutes, stirring occasionally.
Meanwhile, heat 15 g butter and oil in a frying pan over medium–high heat and cook garlic and chilli for 30 seconds or until fragrant. Add leek and cook for a further 5 minutes or until soft.
Place pumpkin in a bowl and mash. Add leek mixture, finely chopped sage leaves, 1 tbsp parmesan and gruyère, and stir until well combined. Gradually add breadcrumbs, making sure mixture is not too moist and not too dry. Season with salt and pepper.
To roll pasta dough, divide dough in half. Place one half on a lightly floured work surface and roll out until 5 mm thick and about 12 cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the second thinnest setting: 2 mm. Repeat with remaining dough.
To make tortellini, place pasta sheets on a lightly floured work surface and cut into 30 x 7 cm squares. Place 1 tsp pumpkin filling in the centre of each square. Working with 5 squares at a time, dip your finger in water and dampen edges of squares. Fold in half diagonally to form a triangle, pinching edges to seal. Using your thumb, press the middle of the long edge of the triangle up towards the point, then bring the two bottom corners together. Pinch corners together with a little water to seal and place on a floured tray. Repeat with the remaining pasta and pumpkin filling.
Bring a large saucepan of salted water to the boil. Working in batches, add tortellini and stir with a wooden spoon to ensure it doesn’t stick to the pan. Cook for 3 minutes or until pasta is al dente, then remove with a slotted spoon and transfer to a plate.
To make sage butter, cook 100 g butter in a frying pan over medium heat for 5 minutes or until it turns nut-brown. Add remaining sage leaves, parmesan and tortellini. Toss to coat and serve immediately.
• 00 or doppio-zero pasta flour is available from selected supermarkets and delis.
Tortelli di zucca: pumpkin pasta from Modena (recipe)
It&rsquos pumpkin season again and the shops are full of all shapes and sizes of squash ready to be made into soups, risotti, gnocchi and so on. Italians love pumpkin, or zucca as they call it, and there seems to be no end to their inventiveness in cooking them. So, I thought I&rsquod share with you one of my (and my dinner guests&rsquo) favourite recipes: tortelli di zucca.
So what are tortelli?
Tortelli is a word used mostly in north-central Italy to describe two very different pasta shapes. In Tuscany, it&rsquos used to describe a shape like ravioli. In the province of Arezzo, tortelli di patate, ravioli stuffed with mashed potato&mdasheaten boiled or often deep fried (yes, you read that right)&mdashare a local tradition. Elsewhere, such as in Emilia-Romagna, the word is used for large tortellini, which are often called tortelloni outside the region.
Mantova or Modena?
There are various different traditional stuffings for tortelli but as you might have read in my blog on Modena, when I was there I tried them stuffed with pumpkin. Although originally from Mantua (Mantova in Italian), this recipe now considered part of Modenese cuisine and indeed I had them served with a reduction of balsamic vinegar (Aceto Balsamico di Modena DOP), which is decisively from Modena.
Sweet or salty?
The most interesting feature of these tortelli is that the filling is sweet and so the dish has a mix of sweet and salty flavours very common in European cuisine before the 18th century. It&rsquos worth noting that balsamic vinegar reductions are often served with strawberries, so there&rsquos not surprise there.
Machine or rolling pin?
I prefer to use a matarella (rolling pin) when making stuffed pasta because you can make one large sheet which is more convenient when making stuffed pasta. However, you can use a machine. In either case, its&rsquo very important to make sure that the pasta is very thin. I would use the penultimate setting on a pasta machine. The received wisdom is that you should be able to see through the pasta when it&rsquos rolled out.
Tortelli di zucca con aceto balsamico di Modena.
People (Italians included) often say that it&rsquos MUCH harder work using a rolling pin than a pasta machine. They complain that the pasta often shrinks back while you are rolling it out and it requires a lot of effort to stop it doing so. However, if you follow my advice and allow the pasta to rest for at least thirty minutes after kneading, this is not a problem.
Another way to make the job seem easier is to pick a suitable piece of music to roll the pasta out to. You get into a rhythm and by the time the piece of music is finished so are you. I once put together a playlist that you could use for this purpose. You can read about it here.
When you&rsquove made the tortelli you should allow them to dry for at least an hour before cooking them. This will allow the pasta to seal properly so that it won&rsquot burst open when plunged into boiling water. As the filling is quite wet, it&rsquos a good idea to turn them after 15 minutes to avoid them sticking to the tea towel.
Here are a few photos showing the pasta making process again. I describe the process for shaping the tortelli in the recipe below.
Make a hole in the middle of the flour and add the eggs. This is how the pasta will look after kneading. The rolling pin is 1 metre long. I used a pizza wheel to cut the squares. Time to add the stuffing. Fold the squares into triangles. And leaved the shaped tortelli to dry on a tea towel.
Ravioli di Zucca – Pumpkin Ravioli with Fried Sage Recipe
Ravioli are fun to make at home and less work than lasagne or cannelloni because you don’t have to boil the pasta before you fill them. If you are painstaking—rolling the pasta very thin and being precise in your work—you will have beautiful ravioli far more delicate than any you can buy.
It is important to make your pasta sheets as straight-edged as possible or you will have to trim them and throw a lot of dough away. Thinness is also critical because the dough is doubled around the filling.
These ravioli are filled with well-seasoned squash puree and sauced simply with melted butter, a shower of Parmesan, and crisp fried sage leaves. They are too delicate to drain. You will need a wire-mesh skimmer or other strainer to lift them out of the boiling pasta water.
Makes about 60 ravioli serves 10 as a first course or 6 as a main course.
For the filling:
1 small butternut squash (1 to 1½ pounds)
3 tablespoons freshly grated Parmesan cheese
3 tablespoons fine bread crumbs
Freshly grated nutmeg
1 large egg yolk
Fresh Egg Pasta made with 2 extra-large eggs and approximately 1²/3 cups unbleached all-purpose flour
Semolina for dusting
8 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
30 large fresh sage leaves
Salt and freshly ground black pepper
¾ to 1 cup freshly grated Parmesan cheese
Preheat the oven to 400°F. To make the filling, cut the squash in half lengthwise and scoop out the strings and seeds. Put the squash halves in a baking dish, cut side up. Cover and bake until tender when pierced, about 1 hour. Cool, then scrape the flesh away from the skins. Puree the flesh in a food processor until smooth.
Measure 1 cup squash puree into a bowl. (Discard any remaining puree or reserve for another use.) Add the cheese, bread crumbs, and nutmeg and salt to taste. Stir in the egg yolk.
Roll the pasta on the pasta machine into sheets as thin as you are comfortable working with. (I roll it to number 7, two steps thinner than I do for fettuccine.) Lay the sheets on clean dish towels as you make them.
Prepare the ravioli while the pasta is still fresh and somewhat moist. On a work surface lightly dusted with semolina, lay 1 sheet flat. Dot the sheet with small mounds of filling in two parallel rows, using a scant 1 teaspoon filling for each mound. The mounds should be about 1 inch apart and the rows about 2 inches apart. Keep the mounds far enough from the edges of the dough to allow room to seal the ravioli. With a pastry brush dipped in cold water, lightly moisten the edges of the pasta dough and moisten a strip between the rows.
Top with another sheet of pasta dough (four hands are helpful here, but not essential), carefully aligning the edges. Press between the mounds and between the rows to seal the ravioli. Use a fluted pastry wheel to cut between the ravioli. Transfer them to semolina-dusted trays or dish towels to rest while you prepare the sauce. If you are not going to cook the ravioli immediately, you need to turn them every 20 minutes or so to prevent them from sticking to the trays or towels.
Bring two large pots of salted water to a boil over high heat.
Meanwhile, prepare the sage leaves: Melt 2 tablespoons of the butter with the olive oil in a large skillet over moderately low heat. Add the sage leaves and cook slowly, turning them occasionally, until they crisp, 5 to 7 minutes. Transfer them to paper towels to drain and sprinkle with salt.
Pour the fat from the pan into a small cup and let the dark particles settle to the bottom, then pour the clear fat back into the skillet. Add the remaining 6 tablespoons butter and melt over low heat. Season to taste with salt and pepper.
Add the ravioli to the boiling water, dividing them between the two pots. Cook until al dente, 3 to 4 minutes, depending on how dry they are and how thin your pasta is. Stir them often so they don’t stick to each other. Check by lifting one out with a strainer and cutting off a bit of the edge to taste. When the ravioli are done, lift them out of the pot a few at a time with a skimmer or strainer, letting excess water drip back into the pot. Divide them among warmed bowls, drizzling each portion with the melted butter and sprinkling with some of the cheese and sage leaves. Serve immediately.
The Silver Spoon
- 1 Heat the oven to 350°F. Put the pumpkin in a roasting pan, drizzle with the oil, cover with foil, and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs, and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture. Roll out the pasta dough into a sheet, and stamp out 3-inch rounds with a cookie cutter. Spoon a little of the pumpkin filling into the center of each round, fold in half, and crimp the edges.
- 2 Cook the tortelli in a large pan of salted, boiling water for 10 minutes. Meanwhile, melt the butter in a skillet, then add the sage and cook for a few minutes. Drain the tortelli, place in a warm serving dish, and sprinkle with the sage butter and extra Parmesan.
Beverage pairing: Kendall-Jackson Grand Reserve Chardonnay, California. Rich pumpkin and cheese call out for a lush, buttery Chardonnay. There are tasteful versions of this style, of which this ubiquitous one from Kendall-Jackson is an example. Very well balanced, its acidity, tropical and citrus fruits, and honeyed notes are perfectly integrated, and the creamy notes will highlight the dish.
Pumpkin Tortelli recipe from Mantova.
Pumpkin tortelli actually date back to the Renaissance, when pumpkins first arrived in Italy from Central America. Rich stuffed pastas were very popular among the ruling classes and nobility at the time. In fact, the first written mention of pumpkin tortelli was in 1544 by Cristoforo Messisbugo, a Ferrarese cook who worked for the ruling Gonzaga family in Mantova. He refers to them in his recipe book as ‘turtell’ or ‘riturtell’.
A traditional Christmas dish.
However, pumpkin tortelli also became popular with the peasant population because pumpkins were actually considered humble food. Plus, stuffed pasta dishes were a nutritious and economical way to use up leftover pasta or othher ingredients. Eventually pumpkin tortelli became a traditional Christmas Eve dish in the towns and areas where it is most eaten.
This is probably because these tortelli are made without meat and, as I have mentioned in other recipe posts, Christmas Eve is a religious day of fasting and abstinence in many Italian homes. Italians call these days giorni di magro (meaning lean days) and the dishes themselves ‘piatti di magro’ (meaning lean plates).
Different versions of pumpkin tortelli.
Slightly different versions of pumpkin tortelli are made in many towns and provinces in Lombardy and Emilia-Romagna. In some places, they also serve them with tomato sauce. However, this recipe is based on what many feel is the most famous type of pumpkin tortelli, that from Mantova.
This version of Pumpkin tortelli
Having said that, I should mention that one traditional ingredient is missing from my recipe. I mean I didn’t use it. Instead, I added a little lemon zest. This is because I didn’t have any and it’s not so easy to come by outside of Northern Italy. I’m talking about Mantovana Mostarda, a local condiment made with quince and mustard essence that Northern Italians often eat with cheese or boiled meats.
Even if made without the mostarda, these tortelli are absolutely divine. The pasta is quite simple to make and the filling contains roasted pumpkin, eggs, crushed amaretti, grated Grana Padano or Parmigiano Reggiano. a little lemon zest and nutmeg. However, for best results, it’s traditional to make the filling the day before and leave it in the fridge for 24 hours or at least overnight.
Can pumpkin tortelli be frozen?
Once you have made them, you can freeze these pumpkin tortelli uncooked. Spread them on a try in the freezer first and when they are frozen, transfer them to a freezer bag. You can cook them from frozen. But, better a few at a time, otherwise the water temperature will drop.
This is a great recipe for a festive menu during the upcoming holidays. Italians serve pumpkin tortelli as a primo (first course) before the main course. Why not add an Italian touch to your holiday menu and include this divine dish?
If you make this pumpkin tortelli recipe, I’d love to hear how it turns out. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
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