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Tortelli di Zucca
A delightful pasta dish featuring delicate ravioli filled with a sweet and savory pumpkin mixture, often seasoned with nutmeg and served with a simple butter and sage sauce or a light tomato sauce.
🧂 Ainekset
- 500 g Pumpkin(roasted and pureed)
- 150 g Ricotta cheese(drained)
- 50 g Parmesan cheese(grated)
- 0.5 tsp Nutmeg(freshly grated)
- 1 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
- 300 g Flour(plus more for dusting)
- 3 large Eggs
- 50 g Butter
- 10 leaves Fresh sage leaves
👨🍳 Ohjeet
- 1
For the filling: In a bowl, combine the pureed pumpkin, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix well until thoroughly combined. Cover and refrigerate.
- 2
For the pasta dough: Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually incorporate the flour into the eggs with a fork, then use your hands to knead the dough until it is smooth and elastic, about 8-10 minutes.
- 3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- 4
Divide the dough into four portions. Working with one portion at a time, roll it out thinly using a pasta machine or a rolling pin until it's almost translucent. Lay the pasta sheet on a lightly floured surface.
- 5
Place small spoonfuls of the pumpkin filling about 1.5 inches apart on one half of the pasta sheet. Fold the other half of the pasta sheet over the filling.
- 6
Press down around each mound of filling to seal the pasta and remove any air pockets. Cut out the tortelli using a fluted pastry wheel or a knife.
- 7
Bring a large pot of salted water to a rolling boil. Carefully add the tortelli and cook for 3-5 minutes, or until they float to the surface and are al dente.
- 8
While the tortelli are cooking, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and the sage is crisp.
- 9
Drain the tortelli and toss them gently with the sage-infused butter. Serve immediately, with extra grated Parmesan cheese on top.
💡 Ammattilaisvinkit
- ✓Ensure the pumpkin puree is not too watery; if it is, drain it well or cook it down slightly.
- ✓Don't overfill the tortelli, as this can make them difficult to seal and prone to breaking.
- ✓If you don't have a pasta machine, roll the dough as thinly as possible with a rolling pin.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Serve with a light tomato sauce instead of butter and sage.
- Add a pinch of amaretti cookie crumbs to the filling for a touch of sweetness.