Main Course

Tortelli di Zucca

Name: Tortelli di Zucca
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 porsiyon
Cuisine: italian
Ingredients: 300 g all-purpose flour; 3 adet egg large; 50 g semolina flour; 0,5 çay kaşığı salt; 700 g butternut squash peeled, seeded, and cut into 2-inch chunks; 100 g parmesan cheese grated; 50 g bread crumb plain; 0,25 çay kaşığı nutmeg freshly grated; 0,5 çay kaşığı salt; 0,25 çay kaşığı black pepper freshly ground; 60 g unsalted butter; 12 adet sage leaf fresh; 30 g parmesan cheese grated, for serving

These traditional pumpkin-filled pasta parcels are a specialty of Lombardy, Italy. The sweet pumpkin filling is balanced with savory parmesan and a hint of nutmeg, all encased in delicate homemade pasta. Served simply with melted butter and sage, it's a comforting and elegant main course.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa. 20 dk.
Porsiyon: 4
Zorluk: Zor
Porsiyon başına: 758 kcal

Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

pasta

300 gall-purpose flour
3 adetegg, large
50 gsemolina flour
0,5 çay kaşığısalt

filling

700 gbutternut squash, peeled, seeded, and cut into 2-inch chunks
100 gparmesan cheese, grated
50 gbread crumb, plain
0,25 çay kaşığınutmeg, freshly grated
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground

sauce

60 gunsalted butter
12 adetsage leaf, fresh

garnish

30 gparmesan cheese, grated, for serving

Ekipman

pasta wheel · slotted spoon · large skillet · rolling pin · large bowl · large pot · baking sheet · potato masher · pasta machine

Hazırlanışı

Adım adım

1
Place the butternut squash chunks into a large pot with enough water to cover.
2
Bring to a boil, then reduce heat and simmer until the squash is very tender, about 15-20 minutes.
Yaklaşık 20 dk.
3
Drain the cooked squash thoroughly and let it cool slightly.
Yaklaşık 5 dk.
Aşçının notu: Ensure the squash is very dry to prevent a watery filling.
4
Mash the squash until smooth, then transfer to a medium bowl.
Yaklaşık 5 dk.
Aşçının notu: A potato ricer can create an even smoother texture.
5
Stir in the parmesan cheese, bread crumbs, nutmeg, salt, and black pepper for the filling.
Yaklaşık 2 dk.
6
Taste the filling and adjust seasoning if needed; it should be flavorful.
Yaklaşık 1 dk.
7
On a clean work surface, mound the all-purpose flour and semolina flour.
8
Make a well in the center of the flour mixture and crack the eggs into it.
9
Add the salt to the eggs.
10
Use a fork to gently whisk the eggs, gradually incorporating flour from the sides of the well.
Yaklaşık 3 dk.
11
Once a shaggy dough forms, use your hands to knead the dough for 8-10 minutes until it is smooth and elastic.
Yaklaşık 10 dk.
Aşçının notu: The dough should feel firm but pliable.
12
Wrap the pasta dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
Yaklaşık 30 dk.
Aşçının notu: Resting allows the gluten to relax, making the dough easier to roll.
13
Divide the pasta dough into four equal portions.
14
Working with one portion at a time, flatten it slightly and run it through a pasta machine, starting at the widest setting.
Yaklaşık 5 dk.
Aşçının notu: Keep unused dough covered to prevent drying.
15
Fold the dough in thirds and run it through the widest setting again.
Yaklaşık 1 dk.
Aşçının notu: Repeat this step 2-3 times to create a smooth, even sheet.
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).
Yaklaşık 5 dk.
Aşçının notu: The dough should be somewhat translucent but strong enough to hold the filling.
17
Lay the pasta sheet on a lightly floured surface.
18
Place small spoonfuls of the pumpkin filling about 1 inch apart along one half of the pasta sheet.
Yaklaşık 5 dk.
Aşçının notu: Use about 1 teaspoon of filling per tortello.
19
Fold the other half of the pasta sheet over the filling.
Yaklaşık 1 dk.
20
Press gently around each mound of filling to seal the pasta and remove any air bubbles.
Yaklaşık 2 dk.
21
Use a fluted pasta wheel or knife to cut out individual tortelli, creating squares or rectangles.
Yaklaşık 3 dk.
22
Transfer the finished tortelli to a semolina-dusted baking sheet in a single layer.
Yaklaşık 1 dk.
Aşçının notu: Prevent sticking by dusting generously with semolina.
23
Repeat the rolling and filling process with the remaining dough and filling.
Yaklaşık 30 dk.
24
Bring a large pot of salted water to a rolling boil.
Yaklaşık 10 dk.
25
While the water heats, melt the unsalted butter in a large skillet over medium heat.
Yaklaşık 2 dk.
26
Add the fresh sage leaves to the melted butter and cook until fragrant and slightly crispy, about 2-3 minutes.
Yaklaşık 3 dk.
Aşçının notu: Be careful not to burn the sage.
27
Remove the sage butter from the heat and set aside.
28
Carefully add the tortelli to the boiling water, stirring gently to prevent sticking.
Aşçının notu: Cook in batches if necessary to avoid overcrowding the pot.
29
Cook the tortelli for 3-5 minutes, or until they float to the surface and are tender.
Yaklaşık 5 dk.
Aşçının notu: Cooking time will vary based on thickness of pasta and freshness.
30
Using a slotted spoon, transfer the cooked tortelli directly into the skillet with the sage butter.
Yaklaşık 2 dk.
Aşçının notu: A little pasta water can help emulsify the sauce.
31
Gently toss the tortelli to coat them in the sage butter.
Yaklaşık 1 dk.
32
Serve immediately, garnished with extra grated parmesan cheese.

Porsiyon başına

Besin değerleri

65%Puan

Kalori: 757,8kcal
Protein: 30g
Karbonhidrat: 98,5g
Yağ: 27,7g
Lif: 7,2g
Şeker: 7g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover tortelli in an airtight container in the refrigerator.

Yeniden ısıtma

Gently reheat in a pan with a little butter or olive oil, or microwave briefly.