The Stuffed Pockets with Ricotta Treviso and Mortadella are a truly delicious stuffed pasta dish. The dressing with the walnut sauce is suitable for this filling. My idea was to use speck, but not having it, I replaced it with mortadella, which works just fine. Try this dish too, I am sure you will like it!
Other recipes with Treviso
- Difficulty: Medium
- Cost: Moderate
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 833.41 (Kcal)
- Carbohydrates 62.60 (g) of which sugars 5.33 (g)
- Proteins 31.08 (g)
- Fat 52.58 (g) of which saturated 11.65 (g)of which unsaturated 9.61 (g)
- Fibers 3.51 (g)
- Sodium 962.74 (mg)
Indicative values for a portion of 295 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 2 eggs
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine salt
- 3/4 cup walnut kernels
- 2 tablespoons pine nuts
- 25 g breadcrumbs
- 1/2 cup milk (for soaking the breadcrumbs)
- 1/2 clove garlic
- 4 sprigs marjoram
- 1/4 cup Parmigiano Reggiano DOP
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon fine salt
- 1 pinch nutmeg (grated)
- 4 oz radicchio (Treviso)
- 5 1/3 oz ricotta
- 1 3/4 oz mortadella
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup Parmigiano Reggiano DOP (grated)
- 4 sprigs marjoram (leaves)
Tools
- Food Scale
- Pastry Board
- Immersion Blender
- Pastry Bag
- 2 Bowls
- Pot
- Rolling Pin or nonna papera
Steps
Pour the sifted flour onto the pastry board, pour the eggs in the center, add the oil and salt. Start mixing with a fork by gathering the flour from the sides. Finish kneading with your hands to form a dough. Cover with a dish towel and let it rest for 30 minutes.
In a bowl or blender glass, place the roll breadcrumbs previously soaked in milk (use the milk as well), pine nuts, marjoram, half clove of garlic with the core removed, walnuts, salt, and nutmeg. Use the immersion blender to chop everything. Pour the obtained sauce into a bowl, add the extra virgin olive oil, grated parmesan, and mix.
Wilt the Treviso in a pan with the oil and let it cool. In a bowl, put the ricotta, Treviso, chopped mortadella, marjoram leaves, salt, and parmesan. Mix, combine the filling, and put it in a pastry bag.
Take the dough and roll out the sheet by passing it through the machine up to the penultimate notch. Cut small squares and place small balls of filling using the pastry bag. Fold the square, first two corners, then the other two, sealing the pocket.
Cook the pockets in boiling salted water for 8-10 minutes and after draining them, dress them with the walnut sauce, adding a few tablespoons of cooking water.
