lina's pasta: squash tortelli

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Lina's Tortelli

 

Recipe By :Lina Ferrari, Lina's Kitchen, Park Cheese, Fond du Lac, WI

Serving Size : 4 Preparation Time :0:00

Categories : Grains & Pasta Vegetarian Main

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR FILLING:

1 pound acorn squash -- quartered; seeds, pith removed

1 egg yolk

1 1/4 cups freshly grated parmesan

1 Pinch freshly grated nutmeg

Salt

Freshly ground black pepper

FOR PASTA:

6 egg yolks

2 cups flour

3 tablespoons butter -- melted (3 to 4)

Freshly grated parmesan

 

1. For filling, cook squash in a pot of boiling water over high heat until soft,

about 10 minutes. Drain and cool, then cut away and discard skin. Mash pulp in a

large bowl. Stir in egg yolk and parmesan. Season with nutmeg and plenty of salt

and pepper.

 

2. For pasta, mix egg yolks and 3 tbsp. water in a medium bowl. Put flour in a

large bowl and mix in egg mixture, moistening with up to 3 tbsp. more water,

until dough just holds together. Turn out onto a lightly floured surface and

knead until smooth, about 10 minutes.

 

3. Divide dough into 2 balls. Use a pasta machine to roll each ball into a thin

sheet, then cut sheets into long 2 1/2 " strips, then into diamond shapes using a

template or a ruler. Cover with a clean dish towel as shapes are cut.

 

4. To fill tortelli, place several diamonds, sharp points facing towards you, on

a lightly floured surface and spoon about 1/2 tsp. filling into center of each,

then fold in wide corners so that edges meet. Next, starting at the top and

continuing the entire length of the pasta, fold in outside edges, enclosing

seam, and pinch to seal for a ruffled effect. Repeat process until all pasta

diamonds are filled.

 

5. Add tortelli in batches to a large pot of boiling salted water over high heat

and cook until they float, about 3 minutes. Drain, then serve topped with butter

and parmesan.

 

Yield serves 4 - 6

Estimated time (minutes) Total Time > 90

Nutrition Facts Serving Size Number of Servings 4

Calories 500; 36% CFF

Total Fat 20 g; Carbohydrate 61 g; Dietary Fiber 3 g

 

 

 

Copyright:

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Per Serving (excluding unknown items): 442 Calories; 18g Fat (37.3% calories

from fat); 12g Protein; 57g Carbohydrate; 3g Dietary Fiber; 395mg Cholesterol;

104mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat.

 

NOTES : Lina Ferrari still makes this pasta specialty of her native Piacenza,

but now she uses the rich dairy products that are the bounty of her new

homeland, in southeastern Wisconsin. Lina makes it look easy to fold her

tortelli like pretty little candy wrappers. Her neighbors often have better luck

with the more classic square ravioli shape. Location: Park Cheese Company,

Inc., 168 Larsen Drive, Fond du Lac, WI. Additional recipes available

<http://www.casarocheese.com/About_us/Linas_kitchen/linas_kitchen.html>

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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