Squash tortelli with mushroom sauce
1.00 h
4 raciones
Difficulty:
Media
Ingredients
THE DOUGH
300 g of 0000 flour
3 eggs
1 or 2 spoonfuls of water (if necessary)
2 spoonfuls of oil
Extra flour (to work the dough)
THE FILLING
½ kg of cleaned squash or courgette
2 egg yolks
80 g of parmesan cheese
½ spoonful of dijon mustard
Salt to taste
THE MUSHROOM SAUCE
6 dried tomatoes
A handful of red and yellow cherry tomatoes
100 g offresh mushrooms
A bunch fresh basil
2 garlic cloves
60 ml of olive oil
Salt to taste.
METHOD
- Sieve 400 g of white flour onto a work surface (better if wooden). Make a hole in the middle with your hands in the shape of a crown. Add in the eggs and the other liquid ingredients.
- Stir the eggs with your fingers, adding in flour from the edges little by little. Work the dough until all the flour is used up.
- Shape the dough by raising the flour from the counter top when kneading. Sprinkle the counter top with flour and continue to knead. Spread the dough out using the palm of your hand; fold and bring back together. The dough needs to be damp but not sticky. Cover the dough and leave to stand for at least thirty minutes.
- Prepare the filling: put the squash/courgette in a roasting tin; brush oil over it, then add salt and roast in the oven at 180ºC. Ensure it is covered with tin foil.
- Press the courgette pulp and place the purée in a strainer and leave to drain.
- Put parmesan cheese into a bowl and add in egg yolks and courgette purée, then season with salt and mustard. Stir, then put into the freezer in a covered container.
- Use a knife to split the dough into four. Work each piece in turn, while the rest remain in a covered container to prevent them drying out. Stretch out the dough, creating 10 cm wide strips.
- Cut the dough into squares; place the filling in the middle of each square. Fold over to create triangles and seal the edges around the filling and join the tips. Repeat until all the filling is used.
- Wash and drain the vegetables. Dice the garlic; cut the tomatoes in half; slice the mushrooms and the basil leaves. Hydrate the dried tomatoes in hot water for five minutes.
- Cook the tortelli in abundant boiling salted water. Once they float, cook for a further 1-2 minutes. Meanwhile, put oil into a pan on a high heat and quickly sauté the sliced mushrooms with the tomatoes and chopped, drained dried tomatoes. Add in the diced garlic and basil; remove the pasta. Drain the pasta and then sauté it for 1 minute in the pan. Serve hot with a few basil leaves on top.
