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Measurements
      Title:  TORTELLONI DI ZUCCA
 Categories: Pasta, Italian, Masterchefs, New york, Cd
      Yield: 6 servings
 
--------------------------PASTA--------------------------------
      3 c  Flour, all purpose
      3 lg Eggs, lightly beaten
  1 1/2 ts Oil, olive
      2 tb Water (about)

--------------------------FILLING-------------------------------
      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
 
  For Pasta: 
  
       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.
  
  For Filling:
  
       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.
  
  To Assemble:
  
       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.
  
  For Sauce: 
  
       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.
  
       Meanwhile, 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, nap with sauce and serve
  immediately, with additional Parmesan and white pepper.
  
       Source:  New York's Master Chefs, Bon Appetit Magazine
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:   Alfredo Viazzi, Cafe Domel Restaurant, New York


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