Serves 4 to 6
You can also dice the zucchini very small, sauté them, and mix them into the filling in step 1. Serve with tomato sauce or butter and sage sauce.
Ingredients
Stracchino Tortelli
- 12 oz stracchino
- 1/2 cup fine fresh white bread crumbs
- 1/4 cup grated Parmigiano-Reggiano, plus more as needed for serving
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 lb Pasta Sheets
- Flour, as needed
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 1 lb zucchini (about 2 to 3 small), thinly sliced
- 1/4 cup chopped flat-leaf parsley
Directions
- Mix the stracchino with the bread crumbs in a bowl and then add the Parmigiano-Reggiano and a pinch of salt and black pepper. Cover the bowl and keep the filling refrigerated while you prepare the pasta.
- Using a cutter, cut the pasta sheets into 3-inch circles. Place a teaspoon of cheese filling in the center of each circle. Fold the pasta circle in half over the filling and pinch the corners together to form a tortello. As you cut out the tortelli, place them on a plate or baking sheet sprinkled with a little flour to keep them from sticking.
- Heat the oil in a wide sauté pan over medium heat. Add the garlic and cook until the garlic is light brown, about 1 minute. Add the zucchini and cook, stirring, until softened slightly, about 3 minutes. Season with salt and pepper. Add the parsley, and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the tortelli and stir to submerge and separate them. Cook, uncovered, until just tender (al dente), 8 to 10 minutes. Drain the tortelli in a colander. Shake well to remove any excess water. Transfer the drained tortelli to the pan with the zucchini and toss together over medium heat until well blended.
- Serve the tortelli in a heated serving bowl or in pasta plates, and pass the Parmigiano-Reggiano on the side.
