Living All’Italiana – Recipe - Recipe

Squash tortelli with butter and Grana Padano DOP cheese

Ingredients for 12 people (approx. 80 tortelli)

For the stuffing
Squash pulp (blue doll or blue hubbard) – 500g (1lb 2 oz)
Water – 45 ml (3 tbsp)
Fruit mustard (apple or pear) – 125g (½ cup)
Crushed Amaretti cookies – 75g (½ cup)
Grated Grana Padano DOP cheese – 150g (1 cup ungrated)
2 Eggs
Grated nutmeg – 3 pinches

Fresh dough
3 Eggs
2 Egg yolks
All-purpose flour – 300g (2 cups)
Pinch of salt

Durum wheat semolina – 45g (3 tbsp)
Water – 45 ml (3 tbsp)

Melted Butter – 125 ml (½ cup)
Grated Grana Padano DOP Cheese

For the stuffing
Preheat the oven to 350F (175C).
Cut the squash pulp into large pieces.
Place the squash in a Pyrex dish, add water and cover with aluminum foil and bake until very tender (about 45 mins).
Remove from the oven and using a potato masher (or food processor) mash the squash.
Place the squash puree in a sieve and let it drain for 24 hours in the fridge.
The next day, mix the squash puree with the crushed amaretti cookies, the grated Grana Padano DOP cheese , the chopped fruit mustard, the eggs, a large pinch of salt and the nutmeg. Mix everything together and adjust the seasoning to taste.

For the dough
Sift the flour.
Form a fountain and add the eggs, yolks and salt in the middle.
Using a fork, combine the eggs and then toss it with the flour.
Knead for 4 minutes.
The dough should be firm and homogeneous.
Wrap in plastic wrap and let it sit for 30 minutes.

Cut a piece of dough and roll it through a pasta sheeter.
Place small piles of stuffing on the sheet of dough, leaving a little space between each.
Using a brush lightly wet the dough with water.
Fold in half to form tortelli (square ravioli).
Place the tortelli on a tray lightly sprinkled with durum wheat semolina.

Cooking and Dressing
Cook the tortelli in plenty of salted water.
Drain when ready, place in a dish and drizzle with melted butter, Grana Padano DOP cheese and a little crushed amaretti.