Tortelli di Mele (Apple Tortelli)

Name: Tortelli di Mele (Apple Tortelli)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 amaretti cookies, crushed; 6 servings Freshly ground black pepper, to taste; 12 Tbsps butter; 1 egg; 4 eggs; 828 milliliters flour; 1 teaspoons extra-virgin olive oil; 59 milliliters Parmigiano-Reggiano, grated, plus more for grating over pasta; 1 pinch Pinch salt, plus more to taste; 237 milliliters fresh sheeps milk ricotta; 907 grams tart apples

You can never have too many main course recipes, so give Tortelli di Mele (Apple Tortelli) a try. This recipe serves 6. One serving contains 662 calories, 18g of protein, and 29g of fat. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. If you have egg, parmigiano-reggiano, salt, 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

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Core the apples, maintaining the peel, and place on a sheet pan. Roast in the oven 20 minutes, until soft and juicy.

Ingredients you will need

Apple

Equipment you will use

Oven

Frying Pan

Remove and allow to cool. Squeeze flesh from peel and discard peel.

In a large bowl, combine the apple flesh with the ricotta, egg, amaretti, 1/4 cup cheese and salt and mix well to combine.

Ingredients you will need

Amaretti Cookies

Ricotta Cheese

Cheese

Apple

Salt

Egg

Equipment you will use

Bowl

Roll out the pasta to the thinnest setting on a pasta rolling machine, then cut into 2-inch squares. In center of half of the squares, place a scant tablespoon full of the apple and cheese mixture. Moisten the edges of these squares with water, then top each square with an un-filled square, and press with your fingers to seal the edges.

Ingredients you will need

Cheese

Apple

Pasta

Water

Roll

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

Ingredients you will need

Water

Salt

In a 12-to 14-inch saute pan, heat the butter until it foams and subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Meanwhile, drop the pasta in the boiling water and cook 3 minutes.

Ingredients you will need

Pasta

Water

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

Ingredients you will need

Butter

Pasta

Equipment you will use

Frying Pan

Add a splash of the pasta water if necessary to keep the sauce from becoming too "tight." Toss over high heat 1 minute to coat. Divide pasta evenly among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.

Ingredients you will need

Water

Parmigiano Reggiano

Pasta

Sauce

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