Monday, October 15, 2012

#makesmesmilemondays Tortelli di Zucca (Pumpkin-filled Pasta)

Yesterday, I corralled all my little "helpers" into the kitchen to make Tortelli di Zucca. Chiara, Daniel, and Daniel's friend, Jaleel. 
Chiara manned the food processor - her job is to dump in the ingredients and press the on/off button. 3.5 cups of flour and four eggs makes enough fresh pasta for a Sunday (big) family dinner. 
 Daniel and Jaleel rolled out the pasta on my old-fashioned Imperia machine. They were a great two-man team...


Making fresh pasta brings kids back to the playdough days: Daniel and Jaleel were even inspired to make fresh fettuccine! 

The boys outdid themselves with their beautiful, fresh fettuccine!


For the filling, I had baked a large butternut squash. I sauteed some garlic, added the cubed squash and sauteed a bit more. Then pureed it all in the food processor, adding about a cup of fresh Parmesan cheese. I serve with butter that I melted on the stovetop with some chopped sage leaves. I don't really follow a recipe, but this one sounds similar to mine, except we made tortelli and not ravioli.
Tortelli
Reason #156 Why I Am a Terrible Blogger: I didn't snap any pictures of the final product. My excuse is that we were all gobbling up our creations as soon as they arrived on our plates. Making homemade pasta is guaranteed to work up an appetite! 

It was a Sunday dinner that tasted like... Autumn. 



No comments:

Post a Comment