Tortelli di Zucca (Pumpkin Tortelli)

[MobyP]

Tortelli di Zucca (Pumpkin Tortelli)

This recipe is from the Stuffed Pastas course, in the eCGI.

In this recipe I haven't used amaretti – though for some it’s vital. I find the balsamic vinegar adds sweetness, but also more depth of flavour to the pumpkin or squash. In some traditional recipes you’ll find ‘Motarda di Cremona,’ a sort of pickled, fruit mustard/preserve – so experiment. Always taste as you go – and find what works for you. Also, the bread crumbs are there to add substance, but also to control the 'dryness' of the filling. I've made them optional, only because I prefer to use cheese instead (which does the same thing, and adds more flavour).

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The Filling

• 1 roughly 1 Kg/ 2-1/2lb/medium-sized pumpkin or butternut squash.
  
• 2 T of good balsamic vinegar
  
• salt and pepper
  
• olive oil
  
• 1 c / 1-2 handfuls freshly grated parmagiano (to taste)
  
• 1/4 c bread-crumbs (optional)
  
• a few gratings of nutmeg
  
• 1 egg yolk (optional)
  

The Tortellini

• 90g/6 tablespoons good unsalted butter
  
• 1 recipe pasta dough
  
• extra parmagiano for grating
  
• small bunch fresh sage
  
• semolina for sprinkling
  

Use the Basic pasta recipe

Pre-heat the oven to 375F/180C. Cut the pumpkin or squash into slices, about 1”/ 2 1/2cm thick. Place the pieces on a roasting tray, and give a light coating of olive oil, salt and pepper.

Roast for about 45 minutes to an hour, or until very soft. Remove from oven and let cool

When cool, remove the meat from the skin (I use my fingers), discarding the seeds and fibers, and mash with the back of a fork, a masher, or a potato ricer. The flesh can be quite fibrous, so you need to be thorough. (Alternatively, force the pulp through a sieve or tamis for a smooth purée.) Mix in the balsamic vinegar, 1 cup of the grated cheese (you can add more if it needs it), the bread crumbs, salt and pepper, and grate a little nutmeg.

Taste for seasoning. There's a lot of liquid in pumpkins, so you have to moderate it: if it seems a little wet, you can add more cheese or bread crumbs. (Note: if the filling is too wet, it can make the tortelli difficult to deal with later on). If too dry (like stiff mashed potato), add the egg yolk, and stir well to combine.

Cover, and place in the fridge for 20 minutes or so.

Meanwhile, roll out the pasta to the thinnest setting (Imperia, Kitchen Aid – or No. 8 on the Atlas). Try to aim for a narrower strip, rather than one the full width of the machine (you’ll waste less pasta that way).

On a large cutting board, lay the sheet out lengthwise in front of you. At 3” intervals, place a spoonful of the pumpkin filling in the middle of the sheet

Next, with your finger, or a pastry brush, dampen around the filling; then fold the top half of the sheet over the filling, and lay it against the bottom half. The trick here is to seal the tortelli with as little air as possible inside (the air can expand in the hot water, and cause them to burst). Using a cupped hand, press around the mounds of filling, making sure they’re sealed well

Then, using a knife or scalloped roller, cut out the tortelli on three sides (the fold will act as the fourth).

Sprinkle a tray generously with semolina, and place the tortelli at regular intervals, making sure they don’t touch. Continue until the filling, or pasta is used up.

Place a big pot of salted-water onto boil. Carefully drop the tortelli in, and reduce to a high simmer – if it boils too violently, it can break the pasta. Poach for about 3-5 minutes, depending on the dryness of the pasta. Meanwhile, in another pan, sauté a handful of sage leaves in the butter until they start to crisp.

Using a slotted spoon, or a spider, transfer the cooked tortelli to a heated platter, pour over the melted butter and sage leaves. Serve sprinkled with the remaining parmagiano, and some black pepper.

Variations

I wanted to pair the pumpkin with fava/broad beans, but fat chance finding favas in London in blinkin' March! But this is the point I wanted to get across – what looks good? How can we take it and turn it into a ravioli filling? In this case, I found some asparagus. I always thought there was a quality and intensity of flavour that favas and asparagus share. So – I thought I’d adapt the fava recipe into this.

Keywords: Pasta, eGCI

( RG944 )