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Tortelloni Di Zucca















Trans-fat Free


3 cups all-purpose flour
3 large eggs
lightly beaten
1 ½ teaspoons olive oil
2 tablespoons water
1 medium acorn squash
about 1 3/4 pounds
1 cup escarole
1 ½ tablespoons butter
cup Parmesan cheese
1 tablespoon parsley leaves
¼ cup ham
¼ cup ricotta cheese
1 large eggs
1 x black pepper
1 pinch nutmeg
1 x salt
to taste
Tomato cream sauce
¼ cup butter, unsalted
1 cup heavy whipping cream
cup pecorino cheese
¼ cup tomato sauce
1 x Parmesan cheese


For Pasta:

In a mixer with a dough hook, or a processor, combine the flour, eggs and oil, adding water as needed to form a soft ball.

Transfer to a lightly floured work surface and knead for about 5 minutes.

Cover with a damp cloth and set aside for 30 minutes.

For Filling:

Halve the squash and remove all of its seeds and strings.

Cut the squash up into large wedges and cook, covered, in boiling salted water until tender, about 12 minutes.

Drain completely and cool briefly.

Scoop out the flesh.

(You should have about 2 cups.)

Place the escarole in a saucepan with about 1 cup of water; cover.

Steam the escarole, tossing once or twice, just until wilted, 3 to 5 minutes.

Drain in a colander, rinse with cold water, squeeze dry and chop coarsely.

Set aside.

Melt 1½ tablespoons of butter in a large skillet over medium-high heat.

Add squash and cook, stirring, until dry, about 5 minutes, breaking up the flesh coarsely as it cooks.

Add Parmesan cheese and parsley, lower heat to medium and stir for 3 minutes.

Transfer the mixture to a mixing bowl and stir in the escarole, ham, ricotta and egg.

Season with black pepper, nutmeg and a little salt, if desired.

Set aside.

To Assemble:

Cut the dough into 3 pieces.

Roll each piece with a heavy rolling pin on a lightly floured board (or use a pasta machine) until it's ⅛ inch thick.

(You should be able to see your fingers through the dough.)

Use a 4-inch cutter to cut out rounds of dough; place them on a lightly floured baking sheet.

Place about 1½ teaspoons squash filling on lower half of each round, leaving a border.

Fold top half of each round over filling and press edges together to seal.

Warp edges of each half-circle around your index finger, bringing ends together to overlap by about ¼ inch.

Pinch edges to seal.

For Sauce:

Melt ¼ cup of butter in a heavy saucepan.

Add cream and a generous amount of white pepper, whisking over medium-high heat.

Stir in the pecorino cheese (in a pinch, you could probably get away with Parmesan, but it won't taste the same) and tomato sauce.

Boil gently 3 to 4 minutes.

Meanwhile, cook tortelloni in a large pot of boiling salted water until they float to the surface, then boil 1 minute longer; drain.

Place the tortelloni in heated serving bowls, nap with sauce and serve immediately, with additional Parmesan and white pepper.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 55053% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 231mg 77%
Sodium 175mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 29g
Vitamin A 24% Vitamin C 4%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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