The Romagna tortelli with spelt flour are my version of pan-cooked tortelli… I was so curious to try this recipe and after learning how to make the recipe, because I don’t like copying, here came out some really super tortelli!!
I filled them with a pumpkin-based mixture and I’ll say no more… too good!!!
I hope I’ve piqued your curiosity and that you’ll prepare them too for a super tasty dinner, and I’m sure everyone will appreciate it.
For the recipe, I used Pinna cheese’s pecorino romano, a company rich in history and their products are a guarantee.
Follow my recipe for Romagna tortelli with spelt flour using the step-by-step photos and I’m sure you won’t have any problems!
Approx 320 Kcal per tortello
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 12 pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, All seasons
Ingredients to make Romagna Tortelli with Spelt Flour
- 1 2/3 cups All-purpose flour
- 2 1/2 cups Spelt flour
- 2 teaspoons Salt
- 2 teaspoons Baking soda
- 1 cup Milk
- 8 tablespoons Extra-virgin olive oil
- 10 1/2 oz Potatoes (peeled)
- 1 lb 1 3/4 oz Pumpkin (weight after cooked)
- 3 cloves Garlic
- 2 1/2 oz Smoked bacon
- 3 tablespoons Extra-virgin olive oil
- 1 1/2 oz Parmigiano Reggiano (grated)
- 2 3/4 oz Pecorino Romano (grated)
- 3 tablespoons Rosemary and sage
Preparation of Romagna Tortelli with Spelt Flour
Start by preparing the pasta for the tortelli by mixing the flours with the baking soda and salt, gradually add the oil while mixing well, then add the milk a little at a time until you get a soft and elastic dough.
Wrap the dough ball in plastic wrap and let it rest for at least an hour, if you wish, you can prepare the dough the day before and store it in the fridge, taking it out at least one hour before use.
While the dough is resting, prepare the filling by placing the peeled and sliced pumpkin in the oven at 356°F for about 20 minutes, once cooked and cooled, blend it with an immersion blender.
Boil the already peeled and large chopped potatoes until they are soft enough to mash, drain and mash them.
Sauté the garlic cloves in the extra-virgin olive oil with the rosemary and sage, once sautéed set aside and use the same pan for the diced bacon, cooking it over medium heat.
In a bowl or tall glass, place the pumpkin with the mashed potatoes and blend with the immersion blender for a few seconds, then add the sauté of garlic, rosemary, and sage and blend again until you get a cream; the sage and rosemary must also be blended with the garlic.
Finally, add the diced bacon and blend quickly so that the bacon is minced, but not non-existent.
At this point, transfer the mixture to a bowl and add the grated cheeses, mixing well and finally adding salt and pepper.
Now we can take the dough and make rectangular strips of pasta not too thin or too thick, about 7-8 inches long and about 4 fingers wide, place 1 heaping tablespoon of pumpkin mixture on one half of the pasta, wet the perimeter of the pasta, and fold it over itself sealing the edges well with your fingers, trim the edge with a cutter and repeat the same operation for all the tortelli.
Once all our tortelli are prepared, cook them for 5 minutes per side in a non-stick pan with a thick bottom and with the lid on.
Consume hot, if you prefer, once cooked, you can put them in a baking dish covered with foil and reheat for a few minutes at 300°F, so you can prepare them a little before dinner and then warm them up a bit before sitting at the table.
The recipe is harder to explain than to do, so try it and I’m sure you’ll propose it often.
