Apple Tortelli - {Tortelli Di Mele} Recipe - Cooking Index
Apple Tortelli - {Tortelli Di Mele} Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Tart apples |
| 1 cup | 237ml | Fresh sheep's milk ricotta |
| 1 | Egg | |
| 4 | Amaretti cookies - crushed | |
| 1/4 cup | 49g / 1.7oz | Grated Parmigiano-Reggiano - plus more for grating over pasta |
| 1 | Salt - plus more to taste | |
| 1 packet | Basic Fresh Egg Pasta dough - (see recipe) | |
| 12 tablespoons | 180ml | Butter |
| Freshly-ground black pepper - to taste |
Preheat the oven to 400 degrees. Core the apples, maintaining the peel, and place on a sheet pan. Roast in the oven 20 minutes, until soft and juicy. Remove and allow to cool. Squeeze flesh from peel and discard peel.
In a large bowl, combine the apple flesh with the ricotta, egg, amaretti, 1/4 cup cheese and salt and mix well to combine.
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 tablespoon full of the apple and cheese mixture. 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.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12-to 14-inch saute pan, heat the butter until it foams and subsides.
Meanwhile, drop the pasta in the boiling water and cook 3 minutes. Drain the pasta, reserving the cooking liquid, and add the pasta to the pan with the butter. Add a splash of the pasta water if necessary to keep the sauce from becoming too "tight." Toss over high heat 1 minute to coat.
Divide pasta evenly among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.
Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2B23) - from the TV FOOD NETWORK"
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