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Tortelloni Di Zucca

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For pasta
  All purpose flour 3 Cup (48 tbs)
  Eggs 3 , lightly beaten
  Olive oil 1 1⁄2 Teaspoon
  Water 2 Tablespoon (About)
For filling
  Acorn squash 1 3⁄4 Pound (1 Squash)
  Escarole 1 Cup (16 tbs)
  Butter 1 1⁄2 Tablespoon
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1 Tablespoon
  Black forest ham/Other ham 1⁄4 Cup (4 tbs), chopped
  Ricotta cheese 1⁄4 Cup (4 tbs)
  Egg 1
  Freshly ground black pepper To Taste
  Freshly grated nutmeg 1 1⁄2 Pinch (Generous Pinch)
  Salt To Taste
For tomato-cream sauce
  Unsalted butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Whipping cream 1 Cup (16 tbs)
  Freshly ground white pepper To Taste
  Grated pecorino cheese 1⁄3 Cup (5.33 tbs)
  Tomato sauce 1⁄4 Cup (4 tbs) (Good Quality)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)

1) Combine flour, eggs and oil and knead into a soft ball. Knead this for another 5 minutes in a floured surface and set aside after covering with cloth for 10 minutes
2) Clean up the squash, chop into large wedges and cook in salted water for 12 minutes. Reserve 2 scoops of flesh after it’s cool.

3) In a saucepan, place escarole and steam in 1 cup of water until wilted
4) Drain and rinse with cold water and chop coarsely
5) In a large skillet, melt 1 1/2 tablespoons of butter and cook squash for about 5 minutes
6) To this, add parmesan and parsley and cook in medium heat for about 3 minutes
7) In a mixing bowl, stir in escarole, ham, ricotta, egg and add the squash mixture
8) Add black pepper, nutmeg and salt
9) Cut the dough in 3 pieces, roll it out to 1/8 inch thick surface
10) Cut out rounds of dough using a 4-inch cutter and place them on a baking sheet
11) Fill these with 1 1/2 teaspoons squash on lower half, fold and pinch edges to seal
12) In a heavy saucepan, melt 1/4 cup butter and add cream and white pepper
13) Add pecorino and tomato sauce and boil for about 4 minutes gently
14) In a large pot of salted boiling water, cook tortellini until they rise up to the surface, boil for another minute after that and drain

15) Serve with sauce in heated serving bowls with additional Parmesan and white pepper

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1364 Calories from Fat 629

% Daily Value*

Total Fat 71 g108.6%

Saturated Fat 41.1 g205.6%

Trans Fat 0 g

Cholesterol 493.9 mg164.6%

Sodium 953.9 mg39.7%

Total Carbohydrates 136 g45.2%

Dietary Fiber 10.5 g42.1%

Sugars 7.3 g

Protein 41 g82.8%

Vitamin A 88.3% Vitamin C 72.9%

Calcium 62.4% Iron 58.2%

*Based on a 2000 Calorie diet

Tortelloni Di Zucca Recipe