Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 lb zucchini flowers thinly sliced
- 1 lb mascarpone
- 1 x egg beaten
- 1/2 c. freshly-grated Parmigiano-Reggiano plus more
- Â Â for grating over
- 1 pch salt
- Â Â Generous grating nutmeg
- 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
- 8 Tbsp. butter
- 8 x sage leaves
Direcciones
- In a large bowl, combine the flowers, mascarpone, egg, Parmigiano-Reggiano, salt and nutmeg. Mix well to create a dense but not overly-stiff mix. Set aside.
- Divide the prepared pasta dough into 3 balls of equal size. Roll each ball out to the thinnest setting on a pasta rolling machine. Cut each sheet into 5-inch squares. Place a generous Tbsp. of the cheese and flower mix in the center of each square and fold each square, corner to corner, to create a triangle. Fold the other 2 corners together to create the tortelli. Place the tortelli on a sheet tray dusted with flour till ready to cook.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. In a 14- to 16-inch saute/fry pan, heat the butter till it foams and subsides.
- Meanwhile, cook the tortelli in the boiling water for 2 min. Drain the pasta, reserving the cooking water, and add in the pasta to the pan with the butter. Add in a splash of the pasta water and the sage leaves and toss over high heat 1 minute to coat and emulsify.
- Divide the pasta proportionately among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 607 | |
| Calories from Fat 562 | 93% |
| Total Fat 62.96g | 79% |
| Saturated Fat 36.8g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 232mg | 77% |
| Sodium 582mg | 24% |
| Potassium 178mg | 5% |
| Total Carbs 4.72g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.74g | 2% |
| Protein 8.35g | 13% |
