Tortellini with Bresaola and Pumpkin Cream.
Today we will make a dish that combines two classic Italian recipes.
We will make the tortellini by hand and fill them with a bresaola filling, keeping an eye on the diet,
and the orange pumpkin stewed and then creamed, which will give us an energy boost.
In fact, the minerals it contains are calcium, phosphorus, potassium, zinc, selenium, and magnesium, to name a few.
Moreover, it is naturally rich in beta-carotene, the precursor of Vitamin A with antioxidant properties, B Vitamins, and Vitamin C.
I thought of these recipes for you.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: Winter, Spring, Autumn, Winter and Spring
- Energy 615.56 (Kcal)
- Carbohydrates 61.84 (g) of which sugars 2.90 (g)
- Proteins 45.94 (g)
- Fat 22.83 (g) of which saturated 8.88 (g)of which unsaturated 6.42 (g)
- Fibers 2.40 (g)
- Sodium 1,565.53 (mg)
Indicative values for a portion of 280 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
For the tortellini
- 2 1/2 cups re-milled durum wheat semolina flour (or fiberpasta)
- 3 eggs
- to taste Extra virgin olive oil
- to taste Nutmeg
- 3/4 cup durum wheat flour (For the dough)
- to taste Salt
- 1 egg
- 1 1/4 cups Parmigiano Reggiano DOP (grated)
- 10 1/2 oz bresaola
- 5 g Nutmeg
- to taste pepper
- 1 clove Garlic
- 3 tbsp Extra virgin olive oil
- 14 oz pumpkin
- salt
- to taste pepper
Tools
What we need to make the
- Mixer
- Rolling Pin
- Pasta Cutter
- Frying Pan
- Pot
- Pastry Board
- Knife
- Cling Film
- Immersion Blender
Preparation of Tortellini with Bresaola and Pumpkin Cream
Let’s start with the filling: I minced the bresaola with the Parmesan, the egg, salt, and pepper, 1 and a half teaspoons of nutmeg.
When it seemed creamy, I transferred it into a glass bowl, covered it with cling film, and let it rest in the fridge while I prepared the tortellini.
Let’s move on to the egg pasta.
I prepared it in the mixer, but if you don’t have one, you can easily make it by hand on a pastry board.
Take the flour, add the eggs, a teaspoon of salt, and 1 tablespoon of oil.
Knead
Formed a ball, I put it in a glass bowl and covered it with cling film, and let it rest for 15 minutes.
Subsequently, I divided the dough into 4 parts to make it easier to roll out.
With the help of the pasta machine, I passed it several times with the various settings from the largest to the intermediate and finally to the thinnest.
Despite this, it didn’t seem transparent enough, so I passed it with the rolling pin.
Then made squares about 2 cm on each side, and placed a little filling on top.
At this point, I folded the dough into a triangle making sure to get all the air out. This is very important, otherwise, they open during cooking.
Closed the top vertex, and grabbed the lower ones, I put my pinky in the middle, and wrapped the tortellino around it, making both base points match.
Here it is, the first one is ready.
Now we just have to make them all.!!
Now that we have made the tortellini, let’s prepare the pumpkin cream.
Remove the skin and seeds.
and cut it into small cubes.
Now in a fairly large pan, we put a drizzle of extra virgin olive oil, 1 clove of garlic cut in half where you removed the core. and let it fry for a minute, no more.
We add the pumpkin, and a pinch of salt, toss and let it stew with a lid.
When the pumpkin has softened, put it in a glass bowl and with the immersion blender…
Make a cream.
Meanwhile, you can put the water for the tortellini on the stove.
Be careful that they need to cook very little, as soon as they float, transfer them to the pan where you made the pumpkin.
Mix them gently, and serve them hot with a little grated Parmesan.
Here are the Tortellini with Bresaola and Pumpkin Cream ready.
storage
Tortellini with Bresaola and Pumpkin Cream.
You can keep the ready dish in the fridge for up to 2/3 days.
Tortellini with Bresaola and Pumpkin Cream
Can I change the sauce?
certainly
