Tortelli di Zucca

More cooking? Yup, but it's only because we like to eat. ;-) This weekend's project was handmade tortelli di zucca. We had some pumpkin (zucca) given to us from a friend, Andrea's, family garden, and so what better way to use it than to make some tortelli.

Now, I had to know, what exactly is tortelli, and how is it different from ravioli? Well, according to Stef, tortelli is folded over so there are only 3 exposed sides, while ravioli is cut/exposed on all 4 sides. Oh. There also specific reasons why different fillings are made with different types of pasta. I'll have to research that one day.

So let's get started. Step 1, roast pumpkin pieces in the oven for about 1 hour. Let cool and smash with a fork. Add grana (grated cheese similar to parmagiano reggiano), crushed amaretti cookies and eggs. Mix to form the pumpkin filling.


Step 2, mix flour and eggs and knead to form the pasta dough. Let rest for 1/2 hour before making the tortelli.


Now pull out the pasta machine, or if you're a purist, roll out the dough into thin sheets. Stef was the master of his Imperia pasta machine. His mum and me were put to work forming each tortelli by hand. The important thing is to make sure there are no air bubbles trapped between the filling and the dough, or else they will break apart during cooking. Finally, use a small cutter to trim the edges with a pretty pattern.

Ta-dah!!! Now I'm just waiting for dinner time.