Tortelli di Zucca

Name: Tortelli di Zucca
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 people
Ingredients: ½ cup flour; ⅓ cup fine durum wheat semolina; 1 jumbo egg; ¼ teaspoon salt; 2 tablespoons olive oil; 4 cups chicken stock; salt; ½ lb Mantua squash; 1 tablespoon crushed amaretti; 2 tablespoons apple mostarda; 1½ oz Grana Padano cheese; 1 teaspoon lemon zest; ½ teaspoon nutmeg; White breadcrumbs; coarse salt; fine salt; black pepper; 6 sage leaves; 2 tablespoons butter; Grana Padano; salt; black pepper; Pasta machine; Serrated pastry wheel or cookie cutter; Cling film; Large wooden board

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Resting Time
12 hrs
Total Time
2 hrs 30 mins
Servings
4 people
Calories
440 kcal
Course
Main Course
Cuisine
Italian

Tortelli di Zucca

Erin Shaw

Report

Tortelli di zucca is a dish from Northeastern Italy, a kind of pumpkin ravioli, typical of the city of Mantua.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the tortelli dough

½ cup flour
⅓ cup fine durum wheat semolina
1 jumbo egg (at room temperature), beaten
¼ teaspoon salt

For cooking the tortelli

2 tablespoons olive oil
4 cups chicken stock
salt

For the stuffing

½ lb Mantua squash , cut into quarters
1 tablespoon crushed amaretti (almond cookies)
2 tablespoons apple mostarda (candied fruit with mustard essential oil), finely mixed
1½ oz Grana Padano cheese , freshly grated
1 teaspoon lemon zest
½ teaspoon nutmeg , freshly grated
White breadcrumbs
coarse salt
fine salt
black pepper , freshly ground

For the sage butter

6 sage leaves
2 tablespoons butter

To finish

Grana Padano
salt
black pepper , freshly ground

Equipment

Pasta machine
Serrated pastry wheel or cookie cutter
Cling film
Large wooden board

Add to Shopping List

Instructions

Stuffing

Preheat the oven to 425 F ( 220°C).
Sprinkle the bottom of a small gratin dish with coarse salt.
Place the squash wedges, skin side down, on the salt.
Season with more salt and bake for about 20 minutes, or until the squash is caramelized and very tender.
Using a tablespoon, scoop out the pulp of the squash and discard the skin. Puree the squash pulp and set it aside.
Add the amaretti, the mixed apple mostarda, and the grated Grana Padano to the squash puree.
Add the lemon zest and nutmeg.
Season with salt and pepper.
Check the seasoning and consistency. Add breadcrumbs if the stuffing is too wet, or loosen with a little mostarda juice if too firm.
Cover with cling film, and refrigerate for 12 hours.

Dough

Mix the flour and semolina, and add the salt.
Make a well in the center of this mixture and add the beaten egg.
Mix, starting with a fork and then using your hands. Work the dough on a wooden board, kneading it for 10 minutes until it is smooth and homogeneous.
Cover with cling film, and set aside for 1 hour in the refrigerator.

Assembling the tortelli

On a lightly floured work surface, divide the dough into 2 pieces.
Cover 1 piece with cling film, and pass the other through a pasta machine.
Roll out the dough 5 times, folding it back on itself and lightly flouring the outside to give it a regular, rectangular shape.
Pass the pasta dough through the pasta machine 7 times. The dough should be very thin.
Lightly flour on one side to prevent the dough from sticking to the countertop.
Repeat the same operation with the second piece of dough.
Roll the pasta into long rectangles about ¼ inch (2-3 mm) thick and about 2½ inches (7 cm) wide.
In the center of each rectangle, place small balls of stuffing about 1½ inches (3-4 cm) apart.
Cover with a second sheet of dough and press down with the fingers between one filling ball and the other so that the dough sticks well. Making sure to expel as much air as possible.
Cut the tortelli with a serrated pastry wheel or a cookie cutter, to form:- squares of about 2 inches (5 cm)- circles of about 2 inches (5 cm) in diameter- triangles of about 1 inch (3 cm) on each side
Gradually arrange them, spacing them out, on a clean, lightly floured cloth and allow to air dry.
Continue in this way until all the dough is used up.

Sage butter

In a small saucepan, heat the butter over low heat until it becomes liquid.
Dip the sage leaves in the butter and let them infuse.

Cooking the tortelli

Bring the chicken broth to a boil and if it is not already salted, salt lightly.
Add olive oil.
Poach the tortelli for 4 to 5 minutes over medium / high heat.

Finishing

Using a skimmer spoon, place the tortelli in hot soup plates and drizzle with a little sage-infused butter, creating an emulsion between the butter and the cooking water of the tortelli.
Finish with the Grana Padano, freshly ground pepper and salt.
Enjoy hot.