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Tortelli di Zucca

Tortelli di Zucca

Quick Meal Facts: Prep Time: 30 minutes, Cook Time: 15 minutes, Time to Stand: 30 minutes (for dough resting), Total Time: 1 hour 15 minutes, Ease of Cooking: Moderate, Servings: 4, Calories: Approximately 450 per serving, Cost of Ingredients: $10-$15 (depending on local prices), Cuisine: Italian, Course: Main Course.
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Course Main Course
Cuisine Italian

Equipment

  • Rolling pin, pot, mixing bowl, fork, and a knife.

Ingredients
  

  • For the Pasta Dough
  • 2 cups all-purpose flour plus extra for dusting
  • 2 large eggs
  • A pinch of salt
  • 1 tablespoon olive oil optional
  • For the Filling
  • 2 cups roasted pumpkin or butternut squash about 1 small squash
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon nutmeg
  • Salt and pepper to taste
  • For the Sauce Optional
  • 1/4 cup unsalted butter
  • Fresh sage leaves
  • Grated Parmigiano-Reggiano cheese for serving

Instructions
 

  • Step 1: Prepare the Dough
  • Make the Dough: In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
  • Knead: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
  • Step 2: Prepare the Filling
  • Roast the Pumpkin: Preheat the oven to 400°F (200°C). Cut the pumpkin or squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Let it cool, then scoop out the flesh.
  • Mix the Filling: In a bowl, combine the roasted pumpkin, ricotta cheese, grated Parmigiano-Reggiano, nutmeg, salt, and pepper. Mix until smooth. Adjust seasoning as needed.
  • Step 3: Roll the Dough
  • Roll Out: Divide the dough into four pieces. Roll out one piece at a time on a floured surface until it’s thin but not transparent. Aim for about 1/16 inch thick.
  • Cut the Pasta: Use a knife or pasta cutter to cut squares or circles (about 2 inches) from the rolled dough.
  • Step 4: Fill the Tortelli
  • Fill: Place a teaspoon of the filling in the center of each pasta square.
  • Seal: Moisten the edges with water, fold over to create a triangle or half-moon shape, and press to seal. Ensure there are no air pockets.
  • Step 5: Cook the Tortelli
  • Boil Water: In a large pot, bring salted water to a boil.
  • Cook: Gently add the tortelli and cook for about 3-4 minutes, or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on it!
  • Step 6: Prepare the Sauce (Optional)
  • Make the Sage Butter: In a skillet, melt the butter over medium heat. Add fresh sage leaves and cook until the butter turns golden and the sage is crispy.
  • Serve: Drain the tortelli and toss gently in the sage butter. Serve hot with extra Parmigiano-Reggiano on top.