Tortelli di Zucca

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the butternut squash chunks into a large pot with enough water to cover.

2. 2

   Bring to a boil, then reduce heat and simmer until the squash is very tender, about 15-20 minutes.

   Ca. 20 min.

3. 3

   Drain the cooked squash thoroughly and let it cool slightly.

   Ca. 5 min.

   Kokkens note: Ensure the squash is very dry to prevent a watery filling.

4. 4

   Mash the squash until smooth, then transfer to a medium bowl.

   Ca. 5 min.

   Kokkens note: A potato ricer can create an even smoother texture.

5. 5

   Stir in the parmesan cheese, bread crumbs, nutmeg, salt, and black pepper for the filling.

   Ca. 2 min.

6. 6

   Taste the filling and adjust seasoning if needed; it should be flavorful.

   Ca. 1 min.

7. 7

   On a clean work surface, mound the all-purpose flour and semolina flour.

8. 8

   Make a well in the center of the flour mixture and crack the eggs into it.

9. 9

   Add the salt to the eggs.

10. 10

    Use a fork to gently whisk the eggs, gradually incorporating flour from the sides of the well.

    Ca. 3 min.

11. 11

    Once a shaggy dough forms, use your hands to knead the dough for 8-10 minutes until it is smooth and elastic.

    Ca. 10 min.

    Kokkens note: The dough should feel firm but pliable.

12. 12

    Wrap the pasta dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

    Ca. 30 min.

    Kokkens note: Resting allows the gluten to relax, making the dough easier to roll.

13. 13

    Divide the pasta dough into four equal portions.

14. 14

    Working with one portion at a time, flatten it slightly and run it through a pasta machine, starting at the widest setting.

    Ca. 5 min.

    Kokkens note: Keep unused dough covered to prevent drying.

15. 15

    Fold the dough in thirds and run it through the widest setting again.

    Ca. 1 min.

    Kokkens note: Repeat this step 2-3 times to create a smooth, even sheet.

16. 16

    Gradually decrease the pasta machine setting, passing the dough through each setting until it is thin enough (usually setting 6 or 7 on most machines).

    Ca. 5 min.

    Kokkens note: The dough should be somewhat translucent but strong enough to hold the filling.

17. 17

    Lay the pasta sheet on a lightly floured surface.

18. 18

    Place small spoonfuls of the pumpkin filling about 1 inch apart along one half of the pasta sheet.

    Ca. 5 min.

    Kokkens note: Use about 1 teaspoon of filling per tortello.

19. 19

    Fold the other half of the pasta sheet over the filling.

    Ca. 1 min.

20. 20

    Press gently around each mound of filling to seal the pasta and remove any air bubbles.

    Ca. 2 min.

21. 21

    Use a fluted pasta wheel or knife to cut out individual tortelli, creating squares or rectangles.

    Ca. 3 min.

22. 22

    Transfer the finished tortelli to a semolina-dusted baking sheet in a single layer.

    Ca. 1 min.

    Kokkens note: Prevent sticking by dusting generously with semolina.

23. 23

    Repeat the rolling and filling process with the remaining dough and filling.

    Ca. 30 min.

24. 24

    Bring a large pot of salted water to a rolling boil.

    Ca. 10 min.

25. 25

    While the water heats, melt the unsalted butter in a large skillet over medium heat.

    Ca. 2 min.

26. 26

    Add the fresh sage leaves to the melted butter and cook until fragrant and slightly crispy, about 2-3 minutes.

    Ca. 3 min.

    Kokkens note: Be careful not to burn the sage.

27. 27

    Remove the sage butter from the heat and set aside.

28. 28

    Carefully add the tortelli to the boiling water, stirring gently to prevent sticking.

    Kokkens note: Cook in batches if necessary to avoid overcrowding the pot.

29. 29

    Cook the tortelli for 3-5 minutes, or until they float to the surface and are tender.

    Ca. 5 min.

    Kokkens note: Cooking time will vary based on thickness of pasta and freshness.

30. 30

    Using a slotted spoon, transfer the cooked tortelli directly into the skillet with the sage butter.

    Ca. 2 min.

    Kokkens note: A little pasta water can help emulsify the sauce.

31. 31

    Gently toss the tortelli to coat them in the sage butter.

    Ca. 1 min.

32. 32

    Serve immediately, garnished with extra grated parmesan cheese.