Tortelloni Di Zucca Recipe
Ingredients
| Pasta | ||
| All purpose flour | 3 Cup (16 tbs) | |
| 3 eggs, lightly beaten | ||
| Olive oil | 1 1/2 Teaspoon | |
| Water | 2 Tablespoon | |
| 1 acorn squash (about 1 3/4 pounds) | ||
| 1 cup escarole leaves | ||
| Butter | 1 1/2 Tablespoon (Filling) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated (Filling) | |
| Parsley | 1 Tablespoon, chopped (Filling) | |
| 1/4 cup chopped Black Forest or other ham | ||
| Ricotta cheese | 1/4 Cup (16 tbs) (Filling) | |
| Egg | 1 (Filling) | |
| black pepper | 1 (Filling) | |
| Generous pinch of freshly grated nutmeg | ||
| Salt | To Taste (Filling) | |
| Tomato-Cream Sauce | ||
| Unsalted butter | 1/4 Cup (16 tbs) (Filling) | |
| Whipping cream | 1 Cup (16 tbs) (Filling) | |
| Freshly ground white pepper | ||
| Pecorino Cheese | 1/3 Cup (16 tbs), grated (Filling) | |
| 1/4 cup good-quality tomato sauce | ||
| Freshly grated Parmesan cheese | ||
Directions
GETTING READY
1) Combine flour, eggs and oil and knead into a soft ball. Knead this for another 5 minutes in a floured surface and set aside after covering with cloth for 10 minutes
2) Clean up the squash, chop into large wedges and cook in salted water for 12 minutes. Reserve 2 scoops of flesh after it’s cool.
MAKING
3) In a saucepan, place escarole and steam in 1 cup of water until wilted
4) Drain and rinse with cold water and chop coarsely
5) In a large skillet, melt 1 1/2 tablespoons of butter and cook squash for about 5 minutes
6) To this, add parmesan and parsley and cook in medium heat for about 3 minutes
7) In a mixing bowl, stir in escarole, ham, ricotta, egg and add the squash mixture
8) Add black pepper, nutmeg and salt
9) Cut the dough in 3 pieces, roll it out to 1/8 inch thick surface
10) Cut out rounds of dough using a 4-inch cutter and place them on a baking sheet
11) Fill these with 1 1/2 teaspoons squash on lower half, fold and pinch edges to seal
12) In a heavy saucepan, melt 1/4 cup butter and add cream and white pepper
13) Add pecorino and tomato sauce and boil for about 4 minutes gently
14) In a large pot of salted boiling water, cook tortellini until they rise up to the surface, boil for another minute after that and drain
SERVING
15) Serve with sauce in heated serving bowls with additional Parmesan and white pepper
1) Combine flour, eggs and oil and knead into a soft ball. Knead this for another 5 minutes in a floured surface and set aside after covering with cloth for 10 minutes
2) Clean up the squash, chop into large wedges and cook in salted water for 12 minutes. Reserve 2 scoops of flesh after it’s cool.
MAKING
3) In a saucepan, place escarole and steam in 1 cup of water until wilted
4) Drain and rinse with cold water and chop coarsely
5) In a large skillet, melt 1 1/2 tablespoons of butter and cook squash for about 5 minutes
6) To this, add parmesan and parsley and cook in medium heat for about 3 minutes
7) In a mixing bowl, stir in escarole, ham, ricotta, egg and add the squash mixture
8) Add black pepper, nutmeg and salt
9) Cut the dough in 3 pieces, roll it out to 1/8 inch thick surface
10) Cut out rounds of dough using a 4-inch cutter and place them on a baking sheet
11) Fill these with 1 1/2 teaspoons squash on lower half, fold and pinch edges to seal
12) In a heavy saucepan, melt 1/4 cup butter and add cream and white pepper
13) Add pecorino and tomato sauce and boil for about 4 minutes gently
14) In a large pot of salted boiling water, cook tortellini until they rise up to the surface, boil for another minute after that and drain
SERVING
15) Serve with sauce in heated serving bowls with additional Parmesan and white pepper
Chef
