Recipes > Italian Recipes > Italian First Course Recipes > Italian Tortelli Recipes
TRADITIONAL ITALIAN RECIPE: Some people call this recipe Aromatic Tortelli. Ok, those people are called arrogant posh idiots that love being called "chefs".
I've even heard a guy ( so called chef ) calling it "Aromatic Tortelli Velvety Gray-Green Sage".
I hate Chefs. Making up names, serving 25grams of stuff, charging you 10 times more.
In Roman times, Chefs were given to lions in the Colosseum. Ahahahahaha... kidding!
In Roman times, Sage was allegedly prized for both its medicinal properties and as a flavoring.
Today, its use is culinary, including in such traditional recipes as chicken livers sautéed in butter and veal saltimbocca.
Here, it is used with melted butter, to create a common northern Italian preparation for saucing stuffed pastas, in this case tortelli, a classic Lombardian type of pasta.
Skill Level:  |
Time: 1.5 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Fresh Egg Pasta:
01 - Place the Flour on the counter.
02 - Place the Eggs in the centre, making it look like a little volcano in order to contain them right in the middle.
03 - Add a pinch of Salt.
04 - Knead with your hands until the Dough is smooth and soft.
05 - Wrap the Dough with some Cling Film and place it for a half an hour in a cool place. This will make your Dough more elastic and easy to work with.
06 - Work the Dough possibly using an Atlas pasta rolling machine with a hand crank instead of the rolling pin.
Filling:
07 - Cut, peel and boil the Pumpkin in salted water, or in the oven at 180C / 350F for 1 hour.
08 - Puree the Pumpkin with an electric mixer.
09 - Add and mix well Mostarda Mantovana ( if decided to use ), breadcrumbs, Cheese, Nutmeg, Salt and Lemon.
10 - Cover the bowl and let the filling rest in the fridge for 1 hour.
11 - Place teaspoons of the filling in a line down the centre of one of the Pasta Sheet.
12 - Place the other Sheet directly on top.
13 - Press the air out from around the filling by pushing down the pasta around them sealing them in.
14 - Now, cut out the Tortelli.
15 - Put the Pine Nuts ( if used ), Sage Leaves and Butter into a frying pan and melt the Butter taking care not to burn it.
16 - Boil the Tortelli for 3 minutes.
17 - Add about a tablespoon of the pasta water and stir together to emulsify the sauce.
18 - Remove from the heat.
19 - When the Tortelli are ready drain it and toss them in the Sauce in the frying pan.
20 - Sprinkled with parmesan and serve immediately.
Notes:
- A Small handful of Pine Nuts will make a nice difference from the plain more common one. You can also sprinkle some extra fresh Pine Nuts before serving.
- Mostarda must be totally optional. If you like it, add it.
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