Tortelli di Fiore di Zucca (Squash Blossom Tortelli)

Name: Tortelli di Fiore di Zucca (Squash Blossom Tortelli)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 Tbsps butter; 1 egg, beaten; 4 eggs; 828 milliliters flour; 454 grams mascarpone; 4 servings Generous grating nutmeg; 1 teaspoons extra-virgin olive oil; 118 milliliters freshly-grated Parmigiano-Reggiano, plus more for grating over; 8 sage leaves; 1 pinch Pinch salt; 227 grams zucchini flowers, thinly sliced

Tortelli di Fiore di Zucca (Squash Blossom Tortelli) might be just the main course you are searching for. One portion of this dish contains approximately 32g of protein, 85g of fat, and a total of 1262 calories. This recipe serves 4. If you have mascarpone, olive oil, flour, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

In a large bowl, combine the flowers, mascarpone, egg, Parmigiano-Reggiano, salt and nutmeg.

Ingredients you will need

Mascarpone

Parmigiano Reggiano

Nutmeg

Salt

Egg

Equipment you will use

Bowl

Mix well to form a dense but not overly-stiff mixture. Set aside.

Divide the prepared pasta dough into 3 balls of equal size.

Ingredients you will need

Pasta Dough

Roll each ball out to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Pasta

Roll

Cut each sheet into 5-inch squares.

Place a generous tablespoon of the cheese and flower mixture in the center of each square and fold each square, corner to corner, to form a triangle. Fold the other 2 corners together to form the tortello.

Ingredients you will need

Cheese

Place the tortelli on a sheet tray dusted with flour until ready to cook.

Ingredients you will need

All Purpose Flour

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a 14 to 16-inch saute pan, heat the butter until it foams and subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Meanwhile, cook the tortelli in the boiling water for 2 minutes.

Ingredients you will need

Water

Drain the pasta, reserving the cooking water, and add to pasta to the pan with the butter.

Ingredients you will need

Butter

Pasta

Water

Equipment you will use

Frying Pan

Add a splash of the pasta water and the sage leaves and toss over high heat 1 minute to coat and emulsify. Divide the pasta evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.

Ingredients you will need

Water

Sage

Parmigiano Reggiano

Pasta

Equipment you will use

Bowl

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap