|Tortelloni Di Zucca|
Difficulty Level: Hard
Recipe Id: ITA114
Tortelloni Di Zucca
- 3 c Flour, all purpose
- 3 lg Eggs, lightly beaten
- 1 1/2 ts Oil, olive
- 2 tb Water (about)
- 1 md Squash, acorn (about 1 3/4 pounds)
- 1 c Escarole, leaves
- 1 1/2 tb Butter
- 1/3 c Cheese, Parmesan, grated
- 1 tb Parsley, chopped
- 1/4 c Ham, chopped
- 1/4 c Cheese, ricotta
- 1 lg Egg
- Pepper, black, ground
- 1 pn Nutmeg, grated
- Salt (to taste)
TOMATO CREAM SAUCE
- 1/4 c Butter, unsalted
- 1 c Cream, whipping
- 1/3 c Cheese, pecorino
- 1/4 c Sauce, tomato
- Cheese, Parmesan, grated
- In a mixer with a dough hook, or a processor, combine the flour, eggs and oil, adding water as needed to form a soft ball.
- Transfer to a lightly floured work surface and knead for about 5 minutes.
- Cover with a damp cloth and set aside for 30 minutes.
- Halve the squash and remove all of its seeds and strings.
- Cut the squash up into large wedges and cook, covered, in boiling salted water until tender, about 12 minutes.
- Drain completely and cool briefly. Scoop out the flesh. (You should have about 2 cups.)
- Place the escarole in a saucepan with about 1 cup of water; cover.
- Steam the escarole, tossing once or twice, just until wilted, 3 to 5 minutes.
- Drain in a colander, rinse with cold water, squeeze dry and chop coarsely. Set aside.
- Melt 1 1/2 tablespoons of butter in a large skillet over medium-high heat.
- Add squash and cook, stirring, until dry, about 5 minutes, breaking up the flesh coarsely as it cooks.
- Add Parmesan cheese and parsley, lower heat to medium and stir for 3 minutes.
- Transfer the mixture to a mixing bowl and stir in the escarole, ham, ricotta and egg.
- Season with black pepper, nutmeg and a little salt, if desired. Set aside.
- Cut the dough into 3 pieces.
- Roll each piece with a heavy rolling pin on a lightly floured board (or use a pasta machine) until it's 1/8-inch thick. (You should be able to see your fingers through the dough.)
- Use a 4-inch cutter to cut out rounds of dough; place them on a lightly floured baking sheet.
- Place about 1 1/2 teaspoons squash filling on lower half of each round, leaving a border.
- Fold top half of each round over filling and press edges together to seal.
- Warp edges of each half-circle around your index finger, bringing ends together to overlap by about 1/4 inch.
- Pinch edges to seal.
- Melt 1/4 cup of butter in a heavy saucepan.
- Add cream and a generous amount of white pepper, whisking over medium-high heat.
- Stir in the pecorino cheese (in a pinch, you could probably get away with Parmesan, but it won't taste the same) and tomato sauce.
- Boil gently 3 to 4 minutes.
- Cook tortelloni in a large pot of boiling salted water until they float to the surface, then boil 1 minute longer; drain.
- Place the tortelloni in heated serving bowls, nappe with sauce and serve immediately, with additional Parmesan and white pepper.