saffron tortelli with scamorza and zucchini in parchment

tortelli gialli con zucchine nel cartoccio

TOTAL TIME: 1 hour, 30 minutes

MAKES: 6 servings

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Ingredients

PASTA

1 1/2 cups unbleached all-purpose flour plus more for dusting
3 large egg yolks (egg whites reserved)
1 large egg
1 tablespoon water
1/8 teaspoon crumbled saffron threads
1/8 teaspoon fine sea salt

FILLING

2 pounds zucchini, ends trimmed
1 1/2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
Fine sea salt
1/2 pound scamorza or smoked mozzarella cheese, shredded on large holes of box grater (2 cups)
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
1/4 cup thinly sliced fresh basil leaves
Freshly ground black pepper
2 cups whole milk

SPECIAL EQUIPMENT: 18 (12- to 15-inch) squares parchment paper; an adjustable-blade slicer

Instructions

FOR PASTA: On a clean work surface, mound flour and form a well in the center. Add egg yolks, whole egg, water, saffron and salt to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead until smooth, about 5 minutes. Wrap dough tightly in plastic and let rest 30 minutes. Meanwhile, make filling.

FOR FILLING: Using an adjustable-blade slicer, thinly slice just enough zucchini lengthwise to create 48 strips; set aside strips. Shred remaining zucchini on the large holes of a box grater (you should have 2 2/3 cups).

In a large nonstick skillet, heat oil over medium-high heat; add shallot, reduce heat to medium and cook 1 minute. Add shredded zucchini and generous pinch salt; cook, stirring occasionally, until softened, about 6 minutes more. Transfer mixture to a bowl and let cool, then stir in scamorza.

Divide dough into 4 pieces. Wrap 2 pieces in plastic wrap. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers 3 or 4 times, folding and turning dough until it is smooth and the width of the machine.

Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta is 1/16 inch

thick. Lightly dust pasta sheet with flour and transfer to a lightly floured work surface; cover with a clean dish towel. Repeat with remaining dough.

Cut 48 (3-inch) squares from pasta sheets. Put 2 teaspoons filling in the center of each square. Fold squares into triangles, enclosing filling. With a finger dipped in cold water, press down edges of triangles to seal. Pick up 1 triangle and, with the triangle’s peak facing up, bring the 2 long corners of the pasta together around your forefinger; seal edges of corners to form tortelli. Form remaining triangles into tortelli.

Heat oven to 350º.

In a small bowl, lightly beat 2 egg whites. Place 6 parchment squares on a clean work surface; brush edges with egg white. Top each with a second square; press edges to seal. In the center of each prepared square, place 8 zucchini strips and 8 tortelli; sprinkle with Parmigiano-Reggiano, basil and generous pinch salt and pepper. Top each square with 1 sheet remaining parchment paper. On 3 sides of each square, crimp edges of paper tightly to seal. Holding 1 packet on a slight angle with opening upright, drizzle in 1/3 cup milk; crimp remaining edge to enclose filling completely. Place packet on a rimmed baking sheet. Prepare remaining packets in same manner.

Bake until pasta is cooked through, about 15 minutes.

April 2011