Most likely, it will take a lot of time to prepare a meal, however The result is worth it. Tortellini can transfer Italy and cause many enthusiastic compliments. Besides, products lend themselves well to freezing. It is only worth remembering that if send them to the freezer immediately in the bag, they will stick together and when torn apart. To prevent this from happening, first tortellini must be frozen by spreading it on a baking sheet. Also important when sculpting products to remove air bubbles that may increase when boiling and breaking thin dough. friends: 
Time: 1 hour. 10 min. Difficulty: easy Amount: 36 dumplings recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Tortellini with pumpkin
- 1 pack of dough for wontons
- 1 nutmeg squash, approximately 0.9 kg., Diced (about 3 tbsp.)
- 2 tbsp. l olive oil, plus an additional 2 tbsp. l
- 1.5 tsp provence herbs
- 1/2 tsp coarse salt, plus optionally taste
- 1/4 tsp ground black pepper, plus taste
- 2 large shallots, chopped (about 1/2 tbsp.)
- 2 cloves of garlic, chopped
- 1 tbsp. whole milk ricotta
- 1/4 tsp ground nutmeg
- 4 small almond cookies, crushed (approximately 1/3 Art.)
Brown Butter Sauce
- 165 gr. butter
- 2 tbsp. l fresh ragged sage leaves
- 1/2 tbsp. toasted walnuts chopped
- 1/2 tbsp. dried cranberries or chopped dried cherries, or mixture
- 1/4 tsp coarse salt, plus optionally taste
- 1/4 tsp ground black pepper, plus taste
- 1/3 Art. grated parmesan
Recipes with similar ingredients: tortellini pasta, pumpkin nutmeg, ricotta cheese, parmesan cheese, brown butter, dried cranberries, walnuts, Provence herbs, nutmeg, sage
Recipe preparation:
- To make tortellini filling, preheat the oven to 190 ° C. On a sheet covered with foil, mix the pumpkin with 2 tbsp. l olive oil, Provencal herbs, salt and pepper. Bake in oven until soft and golden brown (approximately 25 minutes).
- Meanwhile, heat in a small skillet over medium heat. olive oil. Sauté shallots and garlic until light golden colors (approximately 3 minutes).
- In a food processor, combine the shallots from the pan with the pumpkin and ricotta. Beat several times to mix the ingredients. Add chopped cookies, nutmeg, sprinkle with salt and black ground pepper. Beat until smooth. Such a filling for tortellini can be prepared the day before serving.
- To mold the tortellini, put 6 sheets of dough for wontons, leaving others inside the package or under barely moist paper towel. Place 1 tbsp. l pumpkin mix in the middle of each wrapper. Dip a brush in a small amount water and moisten the edges of the dough. Gently roll the square wrapper into triangle, making sure that the edges are tightly sealed and no air bubbles were left inside.
- Moisten the two corners that are adjacent to the longest side triangle, and gently connect them, pressing lightly for consolidation. Place the shaped tortellini on a baking sheet and cover with cling film. Before putting the next 6 sheets of dough, make sure the working surface is dry. So tortellini will stick less to the pan. Continue to those until the pumpkin filling is over. It should turn out about 36 tortellini. You can form them in advance, freeze on a baking sheet, move to tightly closed plastic bag or container and store for six months. To cook, simply drop the frozen items in salted boiling water and cook for 4 minutes.
- To prepare the sauce and serve the dish, in a large bring salted water to a boil in a saucepan. Meanwhile melt in a large thick-bottomed pan over medium heat butter. Add sage, walnuts, cranberries and fry until until the butter begins to brown (about 3 minutes). Turn off the heat, season with salt and pepper. Shuffle.
- Then gently place the tortellini in boiling water and carefully mix. They are ready when they start to pop up (about 3 minutes). Using a slotted spoon, carefully lay the tortellini on Serving dish for 4 servings. Pour over sauce brown butter, sprinkle with parmesan and Serve. Pumpkin Ravioli Ravioli Recipe stuffing.
