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
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
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!
A wine pairing suggestion:
Fiano d’Avellino de Mastroberardino from Campania.
3627 Saint-Laurent Blvd.
Tel.: (514) 282 4996