There’s everyday pasta, the one you whip up in a breeze whether you buy a pack of dry vermicelli noddles or hand made filled raviolis from the supermarket fridge (so you can feel you are actually eating something a bit more gourmet) and add a quick sauce to it and there’s home made filled pasta.
Now there’s no comparison to a freshly made pasta carefully cooked and season to taste at home. It takes time and effort but it warms our hearts (and tummies) so much when we sit and enjoy a well made delicious pasta dish.
This and any home made pasta, is one of those dishes I will leave for the weekends when I can dedicate myself to the kitchen and take the time to make every step, leave enough time for resting and test taste.
Tortelli di Zucca / Pumpkin Ravioli
The story is long but as many Italian recipes this one comes from humble beginnings, in fact as a dish is a very simple one yet very technical, there’s a couple of things to have under consideration when making it but nothing that any amateur cook could not do.
There are several versions of Tortelli di Zucca / Pumkin Ravioli however I am going to share a simple version from Parma, which only uses few ingredients for the filling in contrast from the Lombardy version that uses amaretti biscuits and mostarda.
Step by Step Tortelli di Zucca / Pumpkin Ravioli
Tips to make Tortelli di Zucca / Pumkin Ravioli
- The most technical aspect here will be the pasta dough, which needs to be rested well before rolling.
- You can use 00 flour or plain flour for the dough, I’ve even made them with gluten free flour with good results only note is to use a 1:1 gluten free flour and to watch for the flour quantities, leaving some flour out allow to adjust the recipe as using gluten free flour can turn into dryer raviolis.
- The pumpkin must be roasted to be able to dry out the extra water from the vegetable, this also adds extra flavour allowing for the pumpkin to receive some caramelisation and intensify its flavour.
- The filling must be cold before assembling the raviolis.
- Roll the pasta as thinly as possible that way it won’t get too thick on the unions.
- You can make these ravioli square, triangular or you can try this fancy tortello shape shown in pictures.
- Due to the rich filling they are traditionally served with a herb flavored burnt butter sauce, I am thinking a simply parmesan cream sauce or a broth could pair up well with this pasta as well.
Tortelli di Zucca (Pumkin Ravioli)Course: Entree, MainCuisine: ItalianDifficulty: Medium
- Pasta dough
400g 00 flour or plain flour
dash of olive oil
pinch of salt
- Pumpkin Filling
500g of Pumpkin
60g Grana padano cheese finely grated
1/4 tsp ground nutmeg
pinch of salt
- Burnt butter sauce
80 g unsalted butter
sage leaves, or thyme
Grana padano grated for tuiles
- Preheat oven at 200 C, place pumpkin diced in large pieces in a tray with a dash of oil, cook for 30min until tender, let rest until cool.
- Meanwhile prepare pasta dough, in a work surface make a well with the flour and place the eggs, oil and salt and begin beating the eggs with a fork and then folding little by little flour from the sides to the middle until fully incorporated.
- Continue kneading for 5 to 10 min until the dough is elastic and smooth, press it in a disc and wrap with cling wrap and rest for half an hour.
- Puree the pumpkin, and add the grana padano, breadcrumbs and salt, combined until you find a smooth paste, adjust seasoning to taste, and set aside.
- Roll pasta using a pasta machine, and work in batches, use a 8cm cookie cutter and cut out circles from your pasta sheet.
- Place a teaspoon of the filling into the centre of each circle, then gently fold over to form a half-moon. Press the edges together, then bring the corners together to form a tortello shape you see in the pics. Otherwise make then square and cut with a pasta cutter.
- Bring a large pot of water to boil. Add salt. Add the raviolis in batches and cook them until they float back to the surface.
- In a frying pan melt the butter, fry the herbs in it for a couple of minutes the butter will turn slightly brown.
- Sautee the ravioli in the burnt butter basting to dress them with the sauce for about 30 sec.
- Parmesan tuile
- In a medium heat non stick pan add a teaspoon of gran padano smoothing to form thin shapes, you can also add a ring to make circular, let cook until they turn slightly golden and melt a little bit, they will be still malleable, let them rest in paper towels and use to decorate your dish.
- Tuiles can be made ahead, they can also be made in the oven.