tortelli from cremona

tortelli cremaschi

TOTAL TIME: 2 hours

MAKES: 6 servings

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Ingredients

PASTA

2 cups plus 1 tablespoon unbleached all-purpose flour
1/4 teaspoon fine sea salt
1 large egg

FILLING

1 1/2 tablespoons unsalted butter
3/4 cup finely crushed amaretti cookies
1/4 cup fine plain breadcrumbs
1 1/2 cups freshly grated Grana Padano cheese
1/4 cup golden raisins, soaked in warm water for 10 minutes, then drained, gently squeezed to remove excess water and finely chopped
1/4 cup dry white wine
2 tablespoons candied citron (see note)
1 large egg
1/2 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
1/8 teaspoon cinnamon
Pinch nutmeg

SAUCE

5 tablespoons unsalted butter
3/4 cup freshly grated Grana Padano cheese plus more for sprinkling

Instructions

FOR PASTA: In a large bowl, whisk together flour and salt; form a well in the center. Add egg to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead for 3 to 4 minutes more. Wrap dough tightly in plastic wrap and let rest for 30 minutes. Meanwhile, make filling.

FOR FILLING: In a large skillet, heat butter over medium heat until melted; add cookie crumbs and breadcrumbs; cook, stirring frequently, until fragrant and lightly toasted, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Add cheese, raisins, wine, citron, egg, zest, salt, cinnamon and nutmeg; stir to combine.

Divide pasta dough into four pieces. Cover 3 pieces with 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 pasta through rollers 3 or 4 times, folding and turning pasta 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 sheet is about 1/16 inch thick.

Lay pasta sheet on a lightly floured work surface with the long side facing you; using a pasta cutter, cut sheet into 3-inch squares. On 1 square, put 1 level teaspoon filling; put a second 1 level teaspoon filling about 1 inch apart from the first; press dots to gently spread, keeping them apart. Put a second pasta square on top, then cut to form 2 triangles. Repeat with remaining dough and filling. (The tortelli can be prepared and frozen for up to 3 months. To freeze freshly made tortelli, freeze them first on a parchment paper-lined baking sheet. Once frozen, transfer tortelli to well-sealed, airtight plastic freezer bags and keep frozen until ready to cook. Do not defrost before cooking.)

Bring a large wide pot of salted water to a low boil; avoid a rolling boil, which may cause the pasta to open up. In batches of 15 to 20, cook tortelli in water until they rise to the surface, about 3 minutes (frozen pasta may take another minute or two longer). Using a slotted spoon, transfer tortelli to a large serving bowl.

For Sauce: In a small saucepan, heat butter over medium-high heat until melted and foamy. Pour butter over pasta, add cheese and toss to combine. Serve immediately, with extra cheese for sprinkling.

Note: Candied citron can be found at specialty grocers or by mail order at buonitalia.com; (212) 633-9090.

December 2010