Tortelli di zucca con burro fuso e Prosciutto di Parma
(Squash tortelli with butternut squash, Prosciutto di Parma and sage)

A recipe graciously provided to us by Graziella Battista, Chef and Owner of restaurant Il Sole in Montréal.

A rich pasta recipe directly from Emilie-Romagne that Graziella enjoys serving during the holidays.

Serves 4 to 6
Preparation and cooking time: 45 minutes

  • 200 g all-purpose flour
  • 4 eggs
  • 4 whole eggs
  • 30 g wheat semolina
  • 200 g Butternut squash
  • 100 g fresh cow’s milk Ricotta
  • 100 g grated Parmigiano Reggiano
  • 10 Amaretti cookies (Graziella uses the Vincenzi brand)
  • Salt and truffle oil to taste
  • 12 leaves fresh sage
  • 2 slices (30 g) Prosciutto di Parma, cut julienne style
  • 4 tablespoons butter
Preparing the dough
Combine flour, semolina and eggs in a mixer until well blended. Remove from mixer and allow to rest 20 minutes in a cloth-covered container.

Preparing the stuffing
Cut the squash into 4 pieces and roast them in the oven for 40 minutes, skin down on an ungreased baking sheet.

Remove them from the oven, scrape the pulp from the inside using a large spoon and then mash into a purée.

To make the stuffing, combine the squash purée, Ricotta, grated Parmigiano Reggiano, crumbled cookies and a bit of salt together in large bowl using a wooden spoon.

Preparing the tortelli
Roll the dough into several thin strips of lasagna using a pasta machine or a rolling pin.

Lay out a strip and place a teaspoon of stuffing every 6 cm (tortelli is square-shaped pasta that looks like ravioli). Cover with another strip of pasta and cut 6-cm squares with stuffing in the middle using a fluted cutter or a knife. Place on a floured platter.

Bring salted water to a boil, plunge pasta into the water and remove as soon as it floats up to the surface. In a saucepan, melt butter over low heat, adding sage leaves and speck. This mixture must reach a creamy consistency in less than one minute. Drain pasta that has cooked for no more than 3 minutes and sauté with the butter, Prosciutto di Parma and sage mixture in a pan.

Sprinkle with freshly grated Parmigiano Reggiano, season with a few drops of truffle oil and serve!

Bon appétit!

A wine pairing suggestion:
Fiano d’Avellino de Mastroberardino from Campania.

Il Sole
3627 Saint-Laurent Blvd.
Tel.: (514) 282 4996

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