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How To make Tortelli Di Zucca (Pumpkin Tortelli) L a Time
1 3/4 lb Yellow pumpkin or
- Hubbard squash (or Acorn) 1/4 lb Mostarda di Cremona (fruit
-pickled in mustard), -finely chopped 2 oz Amaretti cookies, finely
- ground Parmigiano-Reggiano cheese Nutmeg Salt, pepper 1/2 to 1 tsp. dried mustard,
- optional 2 tb Bread crumbs, optional
2 1/4 c All-purpose flour
3 Eggs, beaten well
1/4 c Unsalted butter
Typed by Manny Rothstein (This recipe is from Dal Pescatore, just north of Parma, Italy,"considered by many to be the best restaurant in the entire country" sez the Times, so it must be true.)MR This filling takes some adjusting to resemble the stuff the Santinis brought from home. Their Mostarda, which they make themselves every year, had a mustard-y bite that nearly brought tears to our eyes. The stuff we bought here, in an Italian specialty store, was much sweeter, so we added a bit of dried mustard to crank up the heat. Also, since we could find neither yellow pumpkin nor Hubbbard squash on the day we shopped for testing materials, we used acorn squash. It worked fairly well but required some additional bread crumbs to become firm enough to hold together properly. When it's done, the flavors are explosive and almost medieval, combining sweet squash with mustard-y hot mostarda and rich cheese and butter. Prepare filling up to 2 days in advance, but definitely before pasta is rolled out. Cut pumpkin or squash in sections, remove seeds. In pan bake at 350 degrees until tender. Pass through food mill into large bowl. Add
Mostarda, amaretti, 2 tb cheese and dash of ground nutmeg. Season to taste with salt and pepper. Mix well and taste. Filling should have definite mustard-heat. If not, add up to 1 ts dried mustard. Filling should also be fairly firm and loosly hold together when formed in ball. If not, add up to 2 tb bread crumbs.
In bowl mix flour and eggs. Knead into smooth ball and wrap in plastic wrap. Set aside at least 1/2 hour. Devide in quarters and work with 1 portion at a time, keeping rest tightly wrapped in plastic wrap. Knead and roll out on pasta machine to next-to-thinnest setting. Cut into long strip and cut s
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How Italians Cook SQUASH | Italian Squash & Pumpkin Recipes
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We LOVE this time of year, because we have an excuse to eat squash all the time! Every year, Eva introduces me to new squash and pumpkin recipes, and this year is no different. Today, she's sharing some delicious, Italian squash recipes with us!
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TORTELLI DI ZUCCA RECIPE -
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00:00 - Eva's First Jack-O-Lantern
00:47 - Italian Squash Recipes
01:13 - Squash Ravioli Recipe
04:20 - Tortelli di Zucca
07:38 - Sicilian Squash Recipe
09:10 - Zucca in Agrodolce
10:50 - Savory Squash Pie Recipe
14:02 - Farinata di Zucca
#squash #pumpkin #recipe
Mangia Monday ft. Ravioli Di Zucca
This traditional Italian pasta is a pumpkin dumpling with savory cheesy filling. It is tossed in an easy but tasty butter sage sauce!
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#ravioli #zucca #raviolidizucca #pumpkin #pumpkinravioli #cheese #Cheesefilling #classicitalian #americantwist #cucina #kitchen #homemade #mangia
Italy's Best Butternut Squash Ravioli Recipe?
Discover one of Italy's best butternut squash ravioli recipes: a traditional recipe from Mantova Italy! This authentic Italian recipe has a few unexpected ingredients that give this ravioli a bit of every taste: sweet, salty, sour, bitter and umami!
Also: Learn to make perfect ravioli from scratch with a pasta mould!
WRITTEN RECIPE? On our website:
#ravioli #pastarecipe #butternutsquash
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In this PIATTO™ video recipe, we present:
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Italy's Best Butternut Squash Ravioli Recipe?
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This butternut squash ravioli recipe is called 'Tortelli di Zucca Mantovani' in Italian. It is a traditional recipe from Mantova, Italy in Lombardy.
Or, watch this video in the original ITALIAN on our Italian channel:
INGREDIENTS (serves 6-10)
FOR THE FILLING:
✔️ buttercup or butternut squash: 2.2 lb (1 kg) cooked - Choose a squash of 4.4 lb (2 kg) for this amount of cooked squash
✔️ amaretti (cookies): 6 oz (160 g); crushed into fine crumbs
'✔️ mostarda mantovana': 6 oz (160 g)
✔️ grana padano cheese: 6 oz (180 g); finely grated
✔️ butter: 6 tbsp (80 g)
✔️ nutmeg: to taste
✔️ salt and pepper: to taste
✔️ fine unseasoned breadcrumbs: (optional) to dry filling if needed
ABOUT 'MOSTARDA'
We used a quince mostarda that doesn't seem to be available outside of Italy.
Here is a similar 'Mostarda' available on Amazon (affiliate link):
Or, follow this Italian recipe to make 'mostarda mantovana' at home:
Or, substitute apple, pear or quince purée or jam. Then add mustard powder to taste.
FOR THE PASTA (you will likely need 2x this amount for the entire filling)
✔️ pasta flour ('00'): about 5 cups (600 g); We used Caputo Pasta flour (affiliate link):
✔️ large eggs: 6 whole
FOR THE CONDIMENT
✔️ grana padano cheese: for the top
✔️ butter: 6 tbsp (80 g) or as needed
✔️ sage: 2-3 leaves (optional) to infuse the butter
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TABLE OF CONTENTS
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0:00 - intro
0:30 - how to roast butternut squash or buttercup squash
1:23 - how to make butternut squash ravioli filling
3:09 - how to make pasta for ravioli
4:00 - how to stretch pasta dough for ravioli
4:38 - how to make ravioli with a ravioli mould (form)
6:30 - some other shapes for butternut squash filling
7:50 - how to cook ravioli
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PRODUCTS USED IN THIS VIDEO
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Affiliates links below:
► Caputo Pasta Flour:
► Pear Mostarda:
► Ravioli Mould:
Or check out store on Amazon:
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Tortellacci di Zucca (S2:Ep2)
@ucihumcenter
Tortellacci di zucca is typical of Ferrara, a city in northern Italy. In Lombardy, in the city of Mantua, they do ravioli with pumpkin. The recipes are very similar, even though the dough is folded differently.
The recipe was invented during the Renaissance.
For the dough
500 gr flour
5 large eggs
For the stuffing
500 gr pumpkin
1 egg
30 gr amaretti
20 gr bread crumbs
Butter, salt, pepper and parmesan cheese
Mix the flour and the eggs to form a firm ball of dough.
Cook the pumpkin, remove the skin. Mix in the blender with the egg, amaretti (save a few for later), and bread crumbs.
Roll the dough thin. Cut it in squares. Put a bit of stuffing in each square and fold it as shown in the video.
Cook in a lot of salted boiling water for about 5 minutes. Remove from the water and serve with melted butter, parmesan cheese, black pepper and some amaretti crumbs.
Tortelli di Zucca | Kitchen on the Cliff with Giovanna Bellia LaMarca
This video was made in loving memory of my dear friend Sonja Martin. Her smile lit the room and her laughter filled the air. She will remain in our hearts and minds.
This is my handmade Pumpkin Tortelli (Tortelli di Zucca) with a sage infused butter sauce.
Tortelli di Zucca
Yields 22-24 Tortelli
Dough
1 1/2 cups flour
2 eggs
1-2 tablespoons flour
Filling
1 butternut squash, cut in half, placed in a pan cut side down, and baked in a preheated 375º oven
8 Amaretti di Saronno cookies reduced to fine crumbs with mortar and pestle or processed
1 tablespoon of Mostarda Sperlari, or 1 piece of fruit chopped
1 cup freshly grated Parmigiano-Reggiano, about 4 ounces
pinch of salt.
Butter Sauce
1/2 stick, 4 ounces unsalted butter
5 or 6 fresh sage leaves
Grated Parmigiano-Reggiano to serve at the table
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
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MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
#ItalianFood L'Arte dei Ravioli di Zucca fatti in casa!