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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
How To make Tortelli Di Zucca (Pumpkin Tortelli) L a Time's Videos
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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CREDITS
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Marketing - Social Media - Branding: Kaniko Limited
Production - Piatto LLC
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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.
As an Amazon Associate, we earn from qualifying purchases.
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5 Ricette Autunnali Con La Zucca Buonissime - 5 Delicious Autumn Recipes With Pumpkin
#tastyandeasy #ricetteconlazucca #pumpkinrecipes
Gnocchi di Zucca Fatti in Casa Gustosi e Facili | Italian Pumpkin Gnocchi Tasty and Easy
Ingredients:
Pumpkin flesh 600 g
00 flour type 350 g
1 egg
Salt a pinch
Butter 40 g
Sage
Ingredienti:
Polpa di zucca 600 g
Farina tipo 00 350 g
1 uovo
Sale un pizzico
Burro 40 g
Salvia
Tagliatelle Zucca e Funghi Porcini Ricetta Squisita
Tagliatelle Pumpkin and Porcini Mushrooms Exquisite Recipe
Ingredienti
Tagliatelle 300 g
Funghi porcini secchi 40 g
Zucca 200 g
Prezzemolo 1 ciuffo
Aglio 1 rametto
Sale q.b
1/2 bicchierino di vino bianco
Olio evo q.b
Panna 2 cucchiai
Parmigiano 50 g
Ingredients
Noodles 300 g
Dried porcini mushrooms 40 g
Pumpkin 200 g
1 sprig parsley
Garlic 1 sprig
Salt to taste
1/2 glass of white wine
Extra virgin olive oil to taste
Cream 2 tbsp
Parmesan 50 g
Tortelli di Zucca Fatti in Casa By Tasty & Easy - Homemade Pumpkin Ravioli By Tasty & Easy
Ingredienti:
Farina tipo 0 160 g
Farina di semola di grano duro 50 g
Zucca 100 g
1 uova
sale q.b
Per il Condimento:
Burro 30 g
Salvia q.b
Ingredients:
Type 0 flour 160 g
Durum wheat semolina flour 50 g
Pumpkin 100 g
1 eggs
Salt to taste
For the Dressing:
Butter 30 g
Sage to taste
Torta Salata con Zucca e Funghi Semplice da Realizzare - Puff Pastry With Pumpkin and Mushrooms
Ingredienti:
Zucca 500 g
Funghi champignon 150
Pasta sfoglia 230 g
1 cipolla fresca
Aglio
Parmigiano
Erba cipollina
Sale quanto basta
Pepe
In forno preriscaldato e ventilato a 180° per 30 minuti
Ingredients:
Pumpkin 500 g
Champignon mushrooms 150
Puff pastry 230 g
1 fresh onion
Garlic
Parmigiano
Chives
Salt enough
pepper
In preheated oven and ventilated at 180 ° for 30 minutes
Pumpkin Pie High Soft and Good | Torta alla Zucca Alta Soffice e Buona
Ingredients:
250 g of pumpkin
100 g of almond flour
200 g of type 00 flour
100 ml of peanut oil
80 ml of milk
200 g of sugar
4 eggs
16 g of baking powder (1 sachet)
in the oven at 170 degrees for 40 minutes
1 baking tray of 26 cm
Ingredienti:
250 g di zucca
100 g di farina di mandorle
200 g di farina tipo 00
100 ml di olio di arachidi
80 ml di latte
200 g di zucchero
4 uova
16 g di lievito per dolci (1 bustina )
in forno a 170 gradi per 40 minuti
1 teglia da 26 cm
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How Italians Cook SQUASH | Italian Squash & Pumpkin Recipes
A big thank-you to ExpressVPN for sponsoring this video! Go to and find out how you can get 3 months of ExpressVPN free!
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!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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MOSTARDA DI MELE (affiliate) -
TORTELLI DI ZUCCA RECIPE -
ZUCCA IN AGRODOLCE RECIPE -
FARINATA 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
Tortellone Zucca ENGLISH
Hello, and welcome to another of our regular meetings.
The time has come when we can bring the warm colours and intense flavours of autumn to the table.
Do you want to wow your customers with a true Italian classic?
These Tortelloni di Zucca will leave them speechless!
Pumpkin, amaretti biscuits and preserved ‘mostarda’ fruit: a suprising combination of flavours.
The promo code for this 2 kg pack of Pumpkin Tortelloni is 053024.
The hour of the pumpkin has arrived!
See our newsletter for additional information.
Until the next time, when we will be looking at a fruit with some amazing properties: the Pomegranate!
Il sito di NATURALE ITALIANO:
La pagina Facebook di NATURALE ITALIANO:
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.
WEBSITE:
INSTAGRAM:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
Ravioli di ZUCCA
Oggi vi propongo dei ravioli con un ripieno di zucca ????. Mi sono ispirata alla ricetta dei tortelli di zucca alla mantovana, riadattandola in chiave 100% vegetale: ho usato semplicemente delle mandorle al posto degli amaretti e al posto della mostarda di frutta ho usato un mix di senape e una salsa di pere dolce e piccante (tipo quelle da abbinare ai formaggi per capirci). Un contrasto interessante tra dolce e salato che si sposa benissimo con il sugo di porro e salvia con cui li ho serviti. Si abbinano bene anche ad un semplice condimento di olio e salvia, mentre sughi dal sapore più deciso potrebbero coprirne il sapore.
Qui trovate la ricetta scritta per intero:
????