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How To make Tortelli Di Zucca (Pumpkin Tortelli) L a Time
1 3/4 lb Yellow pumpkin or
- Hubbard squash (or Acorn) 1/4 lb Mostarda di Cremona (fruit
-pickled in mustard), -finely chopped 2 oz Amaretti cookies, finely
- ground Parmigiano-Reggiano cheese Nutmeg Salt, pepper 1/2 to 1 tsp. dried mustard,
- optional 2 tb Bread crumbs, optional
2 1/4 c All-purpose flour
3 Eggs, beaten well
1/4 c Unsalted butter
Typed by Manny Rothstein (This recipe is from Dal Pescatore, just north of Parma, Italy,"considered by many to be the best restaurant in the entire country" sez the Times, so it must be true.)MR This filling takes some adjusting to resemble the stuff the Santinis brought from home. Their Mostarda, which they make themselves every year, had a mustard-y bite that nearly brought tears to our eyes. The stuff we bought here, in an Italian specialty store, was much sweeter, so we added a bit of dried mustard to crank up the heat. Also, since we could find neither yellow pumpkin nor Hubbbard squash on the day we shopped for testing materials, we used acorn squash. It worked fairly well but required some additional bread crumbs to become firm enough to hold together properly. When it's done, the flavors are explosive and almost medieval, combining sweet squash with mustard-y hot mostarda and rich cheese and butter. Prepare filling up to 2 days in advance, but definitely before pasta is rolled out. Cut pumpkin or squash in sections, remove seeds. In pan bake at 350 degrees until tender. Pass through food mill into large bowl. Add
Mostarda, amaretti, 2 tb cheese and dash of ground nutmeg. Season to taste with salt and pepper. Mix well and taste. Filling should have definite mustard-heat. If not, add up to 1 ts dried mustard. Filling should also be fairly firm and loosly hold together when formed in ball. If not, add up to 2 tb bread crumbs.
In bowl mix flour and eggs. Knead into smooth ball and wrap in plastic wrap. Set aside at least 1/2 hour. Devide in quarters and work with 1 portion at a time, keeping rest tightly wrapped in plastic wrap. Knead and roll out on pasta machine to next-to-thinnest setting. Cut into long strip and cut s
How To make Tortelli Di Zucca (Pumpkin Tortelli) L a Time's Videos
Pumpkin Ravioli - Tuscan Style - Ravioli di Zucca - Real Italian Kitchen
NO amaretti and NO fruit mustard. Just Pumpkin Puree, Ricotta and your choice of Parmigiano or Romano. Enjoy!
Full list of the ingredients can be found here:
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Tortelli di Zucca | Il Cibo delle Coccole
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La ricetta della Nonna Mari per fare i tortelli di zucca alla reggiana.
Dal ripieno alla sfoglia, tutti i passaggi in un unico video.
Buon appetito!
My grandma Mari's recipe to make pumpkin tortelli. From the filling to the pasta dough, all the steps in one video.
Enjoy!
* Ingredienti / Ingredients *
Per il ripieno (for the filling):
- 650 g di zucca cotta senza buccia (650 g of cooked pumpkin with no skin);
- 17-18 amaretti (17-18 amaretti cookies);
- 300 g di Parmigiano Reggiano (300 g of Parmigiano Reggiano);
- OPZIONALE scorza di limone grattugiata (grated lemon zest);
Per la sfoglia (for the pasta dough):
- 4 uova (4 eggs);
- 350 g di farina 00 (350 g of plain flour);
- altra farina per quanto basta per ottenere la consistenza giusta (more flour just enough to obtain the right texture);
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RAVIOLI XXL fatti in casa RICOTTA E SPINACI pasta fresca all’uovo ITALIAN FOOD ????
RAVIOLI RICOTTA E SPINACI nello specifico vi mostro come impastare e tirare la pasta a mano per realizzare uno dei piatti classici della nostra cucina italiana, i Ravioli!
Una tipica pasta fresca all’uovo ripiena, io oggi con ricotta e spinaci ma può essere farcita in mille altri modi!
Grazie per la visione come sempre e se ancora non lo hai fatto non dimenticare dì ISCRIVERTI AL CANALE è gratis!
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Guarda anche questa Versione ????
0:00 Anticipazione
0:15 Preparazione Impasto
1:26 Ripieno
2:46 Stesura Pasta
4:08 Taglio Ravioli
6:20 Cottura
7:11 Assaggio
Ingredienti: x 5-6 persone
300 g Farina 00
3 Uova
(Se serve aggiungere poca acqua)
Per il ripieno:
300 g Spinaci (cotti e strizzati)
300 g Ricotta
2 cucchiai Formaggio Grana grattugiato
Sale, Pepe e Moce moscata
Condimento:
Sugo dì Pomodoro
Olio extravergine, sale, aglio, basilico
Formaggio Grana grattugiato
#pasta #pastarecipe #ravioli #pastafresca #pastafattaincasa #italianpasta #italianfood #ricette #tuttiatavola #ricetta #ricotta #natale
Pasta Part II: Filled Pasta | Basics with Babish
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This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
Recipe:
Watch Pasta Part I here:
Ingredients & Shopping List
+ For the pasta dough:
1lb 00 Flour
4 eggs
+ For the tortellini en brodo:
Pre-made pasta dough
1/3 lb grated mozzarella
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp finely chopped basil
Kosher salt
Freshly ground black pepper
Fresh grated nutmeg
Beef, chicken, or veal broth
Fresh grated parmesan to top
+ For the butternut squash ravioli with browned butter:
1 large butternut squash
Extra virgin olive oil
4 ounces grated parmesan cheese
Kosher salt
Freshly ground black pepper
1 1/2 sticks butter
Fresh sage leaves
Juice of 1/2 lemon
Balsamic cream or reduction
Fresh grated parmesan to top
+ Special Equipment:
Rolling pin OR pasta press
Cheese grater
Bench scraper
Food processor
Round cutter (for tortellini)
Optional: ravioli cutter
Music:
Even or Odd by Blue Wednesday
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Roasted Pumpkin Ravioli with Brown Butter and Sage
Served in an irresistible brown butter and sage sauce, this roasted pumpkin ravioli recipe is a dish that’s sure to impress. Give it a go this weekend.
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Roasted Pumpkin Ravioli with Brown Butter and Sage
Serves 4 Prep 1 hour (+ cooling & 30 mins resting time) Cooking 35 mins
1 quantity basic pasta dough*
100g butter, chopped
1 punnet sage leaves
2 garlic cloves, crushed
Pumpkin filling:
450g butternut pumpkin, peeled, coarsely chopped
2 tbs olive oil
1/4 cup (30g) crushed amaretti biscuits
1/2 cup (40g) finely grated parmesan
1 tsp finely grated lemon rind
1. To make pumpkin filling, preheat oven to 200°C and line a baking tray with baking paper. Toss the pumpkin and oil in a bowl and arrange on lined tray. Bake for 30 mins or until golden brown and tender. Transfer the pumpkin to a bowl to cool. Mash until smooth. Stir in biscuit, parmesan and lemon rind. Season.
2. Roll out the pasta dough. Place 8 heaped teaspoons of pumpkin filling on the pasta sheet 2cm from the long edge closest to you, spaced about 4-5cm apart. Loosely fold the pasta sheet over the filling and press around the filling to remove any air. Use a pasta cutting wheel, sharp knife or round pastry cutter to cut ravioli into even shapes.
3. Add the butter to a large deep frying pan over medium heat. Cook for 2 mins or until the butter melts and begins to foam. Add the sage leaves and cook for 1-2 mins or until crisp. Add the garlic and stir to combine.
4. Meanwhile, cook the ravioli in a large saucepan of boiling water for 2 mins or until the ravioli rise to the surface and are al dente.
5. Use a slotted spoon to transfer the ravioli to the butter mixture and gently toss to coat. Divide among serving plates. Season with pepper to serve.
Serve with: toasted pine nuts
*Basic pasta dough:
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Beer mac ’n’ cheese:
15 minute chicken & corn soup:
How to make beef & beer slow-cooked pies:
Slow-cooked beef ragu:
Tortellacci di Zucca (S2:Ep2)
@ucihumcenter
Tortellacci di zucca is typical of Ferrara, a city in northern Italy. In Lombardy, in the city of Mantua, they do ravioli with pumpkin. The recipes are very similar, even though the dough is folded differently.
The recipe was invented during the Renaissance.
For the dough
500 gr flour
5 large eggs
For the stuffing
500 gr pumpkin
1 egg
30 gr amaretti
20 gr bread crumbs
Butter, salt, pepper and parmesan cheese
Mix the flour and the eggs to form a firm ball of dough.
Cook the pumpkin, remove the skin. Mix in the blender with the egg, amaretti (save a few for later), and bread crumbs.
Roll the dough thin. Cut it in squares. Put a bit of stuffing in each square and fold it as shown in the video.
Cook in a lot of salted boiling water for about 5 minutes. Remove from the water and serve with melted butter, parmesan cheese, black pepper and some amaretti crumbs.