Squash Blossom Tortelli (Tortelli Di Fiore Di Zucca) Recipe

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0 votes | 570 views
Servings: 4

Ingredients

Cost per serving $0.30 view details
  • 1/2 lb zucchini flowers thinly sliced
  • 1 lb mascarpone
  • 1 x egg beaten
  • 1/2 c. freshly-grated Parmigiano-Reggiano plus more
  •     for grating over
  • 1 pch salt
  •     Generous grating nutmeg
  • 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
  • 8 Tbsp. butter
  • 8 x sage leaves

Directions

  1. In a large bowl, combine the flowers, mascarpone, egg, Parmigiano-Reggiano, salt and nutmeg. Mix well to create a dense but not overly-stiff mix. Set aside.
  2. Divide the prepared pasta dough into 3 balls of equal size. Roll each ball out to the thinnest setting on a pasta rolling machine. Cut each sheet into 5-inch squares. Place a generous Tbsp. of the cheese and flower mix in the center of each square and fold each square, corner to corner, to create a triangle. Fold the other 2 corners together to create the tortelli. Place the tortelli on a sheet tray dusted with flour till ready to cook.
  3. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. In a 14- to 16-inch saute/fry pan, heat the butter till it foams and subsides.
  4. Meanwhile, cook the tortelli in the boiling water for 2 min. Drain the pasta, reserving the cooking water, and add in the pasta to the pan with the butter. Add in a splash of the pasta water and the sage leaves and toss over high heat 1 minute to coat and emulsify.
  5. Divide the pasta proportionately among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.
  6. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 152g
Recipe makes 4 servings
Calories 607  
Calories from Fat 562 93%
Total Fat 62.96g 79%
Saturated Fat 36.8g 147%
Trans Fat 0.0g  
Cholesterol 232mg 77%
Sodium 582mg 24%
Potassium 178mg 5%
Total Carbs 4.72g 1%
Dietary Fiber 0.0g 0%
Sugars 3.74g 2%
Protein 8.35g 13%
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