Regardless of buying the identify “tortelli,” these are squash ravioli that mix candy and savory flavors to make an unbelievable autumn dish. You will want a couple of substances which might be doubtless not obtainable in your native grocery retailer, however they’re price buying on-line simply to make this scrumptious pasta.
Tortelli di Zucca | Italian Squash Pumpkin Ravioli Pasta Recipe
We discovered kobocha (Japanese) squash to be the closest equal to the Italian variant used to make tortelli di zucca. Be happy to make use of a special kind of squash, supplied it’s meaty and never too fibrous (skip the spaghetti squash).
Watch the Pasta Grammar video the place we make this recipe right here:
Makes about 20 ravioli, which could be frozen and saved for later if desired.
For this recipe, you’ll need:
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1 2/3 cup (200g) all-purpose flour, plus additional for dusting
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2 giant eggs
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12.5 oz. (350g) kobocha squash, peeled with seeds eliminated
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1 oz. (30g) grated Parmigiano-Reggiano cheese, or to style
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1.75 oz. (50g) apple mostarda, or to style
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Floor nutmeg
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Salt
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Unsalted butter for serving (2 tbsp per serving, see under)
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Recent sage leaves
Whilst you do not want them, the next will probably be useful to have available:
Start by making the pasta dough. Pour the flour right into a pile on a clear work floor and hole out the middle, like a volcano. Crack the eggs into the middle and whisk them with a fork, steadily mixing within the surrounding flour. When the combination thickens, you’ll be able to fold in the remainder of the flour and knead the dough by hand till it is rather easy and even.
Observe that not all eggs are the identical dimension, so don’t fret in case your dough would not soak up all of the flour or if you could mud it with extra. Pasta is wise, and can soak up as a lot because it wants. The dough ought to be mushy however not sticky.
Wrap the dough in plastic and let it relaxation, at room temperature, whilst you prepare dinner the squash. We discovered steaming to be a wonderful technique to prepare dinner kobocha squash, however you may as well bake it on a parchment-lined tray at round 390 levels F (200C). In both case, lower the squash into giant chunks and prepare dinner till it’s fork tender.
Utilizing a masher or potato ricer, mash the cooked squash right into a mixing bowl. Crush the amaretti cookies into powder; you are able to do so utilizing a meals processor or simply smashing them in a bag. Add this and the Parmigiano cheese into the squash. In case your apple mostarda comes with strong chunks or slices of apples, cube these earlier than including them as properly, together with a couple of spoonfuls of the yummy mostarda “sauce” from the jar.
Lastly, sprinkle the combination with a pinch of nutmeg and salt to style. Combine all of it collectively properly and put aside for later.
Time to roll the pasta dough! A pasta machine could be very helpful for stuffed pasta as it should imply much less reducing, however you may as well use a rolling pin. Work in batches with about 1/3 of the dough at a time, and preserve the dough you are not at present working with wrapped in plastic in order that it would not dry out. Additionally, collect and wrap up any scraps that get discarded as you’re employed in order that they are often rolled out once more with the following batch.
On a evenly floured floor, roll the dough out skinny (#6 setting on a Marcato Atlas machine). If utilizing a machine, you do not want to take action however in any other case use a pointy knife to chop two lengthy rectangular strips of dough, every about 4 inches vast. They need to be about the identical dimension so one can cowl the opposite. Place heaping tablespoons of squash stuffing down the middle of 1, with about 2 inches of area between every spoonful.
Drape the second strip of dough over the stuffing and gently press down across the spoonfuls to push out as a lot air as potential from across the squash. Use a ravioli cutter or knife to chop 3-inch ravioli squares round every middle of stuffing. Firmly press the sides shut and prepare the completed ravioli on a floured baking sheet. Proceed the method with the following batch of dough till you have used all of it, and/or the stuffing, up.
At this level, you’ll be able to freeze some or the entire ravioli for later. Place the whole tray within the freezer till the pasta is frozen strong, at which level you’ll be able to switch it right into a bag or different container. Prepare dinner the ravioli instantly from frozen, as in the event that they have been recent. Do not thaw them prematurely.
Normally a serving is 4-5 ravioli. For every serving, you may want 2 tbsp. of unsalted butter. Watch out to not prepare dinner a lot directly that you simply threat overcrowding the pot and/or pan.
To prepare dinner the ravioli, carry a big pot of water to boil and salt it generously. Soften the butter in a skillet over low warmth and add some recent sage leaves.
As soon as the butter has melted fully, rigorously drop the ravioli into the boiling water. Prepare dinner them for 3 minutes, then switch the pasta into the skillet with a slotted spoon. Gently toss them within the butter till fully coated, then serve with additional butter from the pan drizzled on high. Buon appetito!
