Tortelli di Zucca

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 20 min

3. 3

   Drain the cooked squash thoroughly and let it cool slightly.

   Ongeveer 5 min

   Tip van de kok: Ensure the squash is very dry to prevent a watery filling.

4. 4

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

6. 6

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

   Ongeveer 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.

    Ongeveer 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 30 min

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: Keep unused dough covered to prevent drying.

15. 15

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

    Ongeveer 1 min

    Tip van de kok: 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).

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: Use about 1 teaspoon of filling per tortello.

19. 19

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

    Ongeveer 1 min

20. 20

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

    Ongeveer 2 min

21. 21

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

    Ongeveer 3 min

22. 22

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

    Ongeveer 1 min

    Tip van de kok: Prevent sticking by dusting generously with semolina.

23. 23

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

    Ongeveer 30 min

24. 24

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

    Ongeveer 10 min

25. 25

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

    Ongeveer 2 min

26. 26

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

    Ongeveer 3 min

    Tip van de kok: 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.

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: A little pasta water can help emulsify the sauce.

31. 31

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

    Ongeveer 1 min

32. 32

    Serve immediately, garnished with extra grated parmesan cheese.