Tortelli di Zucca

Priprava

Sestavine

Postopek

Korak za korakom

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.

   Približno 20 min

3. 3

   Drain the cooked squash thoroughly and let it cool slightly.

   Približno 5 min

   Kuharjeva opomba: Ensure the squash is very dry to prevent a watery filling.

4. 4

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

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 2 min

6. 6

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

   Približno 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.

    Približno 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.

    Približno 10 min

    Kuharjeva opomba: 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.

    Približno 30 min

    Kuharjeva opomba: 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.

    Približno 5 min

    Kuharjeva opomba: Keep unused dough covered to prevent drying.

15. 15

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

    Približno 1 min

    Kuharjeva opomba: 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).

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 5 min

    Kuharjeva opomba: Use about 1 teaspoon of filling per tortello.

19. 19

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

    Približno 1 min

20. 20

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

    Približno 2 min

21. 21

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

    Približno 3 min

22. 22

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

    Približno 1 min

    Kuharjeva opomba: Prevent sticking by dusting generously with semolina.

23. 23

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

    Približno 30 min

24. 24

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

    Približno 10 min

25. 25

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

    Približno 2 min

26. 26

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

    Približno 3 min

    Kuharjeva opomba: 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.

    Kuharjeva opomba: 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.

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 2 min

    Kuharjeva opomba: A little pasta water can help emulsify the sauce.

31. 31

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

    Približno 1 min

32. 32

    Serve immediately, garnished with extra grated parmesan cheese.