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Tortelli Di Zucca (pumpkin Tortelli) L A Time

Tortelli Di Zucca (pumpkin Tortelli) L A Time comes together with Amaretti Cookies Finely, Bread Crumbs, All Purpose Flour, and Unsalted Butter. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 oz
• 2 tbsp
• 2 1/4 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   In bowl mix flour and eggs.

2. 2

   Knead into smooth ball and wrap in plastic wrap.

3. 3

   Set aside at least 1/2 hour.

4. 4

   Devide in quarters and work with 1 portion at a time, keeping rest tightly wrapped in plastic wrap.

5. 5

   Knead and roll out on pasta machine to next-to-thinnest setting.

6. 6

   Cut into long strip and cut strip at 2-inch intervals into squares.

7. 7

   Place ball of stuffing slightly smaller than walnut in center of each rectangle.

8. 8

   Diagonally fold over 1 corner of rectangle to meet opposite corner.

9. 9

   Press to seal.

10. 10

    Fold base of triangle over to form “paper hat” shape and prell sides to seal.

11. 11

    Set aside on floured kitchen towel and repeat until all dough is used up.

12. 12

    Sprinkle heated serving dish with 1 1/2 tb cheese.

13. 13

    Melt (MR notes: Ratio of egg to flour may need to be juggled to get right texture, depending on flour used.

14. 14

    If filling needs more heat, consider using Japanese horseradish.) L A Times, 3/17/94.