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Receta Apple Tortelli (Tortelli Di Mele)

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Raciónes: 6

Ingredientes

Cost per serving $1.06 view details
  • 2 lb tart apples
  • 1 c. fresh sheep"s lowfat milk ricotta
  • 1 x egg
  • 4 x amaretti cookies crushed
  • 1/4 c. grated Parmigiano-Reggiano plus more for grating over pasta
  • 1 pch salt plus more to taste
  • 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
  • 12 Tbsp. butter Freshly-grnd black pepper to taste

Direcciones

  1. Preheat the oven to 400 degrees.
  2. Core the apples, maintaining the peel, and place on a sheet pan. Roast in the oven 20 min, till soft and juicy. Remove and allow to cold. Squeeze flesh from peel and throw away peel.
  3. In a large bowl, combine the apple flesh with the ricotta, egg, amaretti, 1/4 c. cheese and salt and mix well to combine.
  4. Roll out the pasta to the thinnest setting on a pasta rolling machine, then cut into 2-inch squares. In center of half of the squares, place a scant Tbsp. full of the apple and cheese mix. Moisten the edges of these squares with water, then top each square with an un-filled square, and press with your fingers to seal the edges.
  5. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
  6. In a 12-to 14-inch saute/fry pan, heat the butter till it foams and subsides.
  7. Meanwhile, drop the pasta in the boiling water and cook 3 min. Drain the pasta, reserving the cooking liquid, and add in the pasta to the pan with the butter. Add in a splash of the pasta water if necessary to keep the sauce from becoming too "tight." Toss over high heat 1 minute to coat.
  8. Divide pasta proportionately among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.
  9. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 215g
Recipe makes 6 servings
Calories 342  
Calories from Fat 244 71%
Total Fat 27.71g 35%
Saturated Fat 17.28g 69%
Trans Fat 0.0g  
Cholesterol 105mg 35%
Sodium 247mg 10%
Potassium 221mg 6%
Total Carbs 21.16g 6%
Dietary Fiber 3.3g 11%
Sugars 14.24g 9%
Protein 5.15g 8%
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