pasta ripiena

Caramelle pasta stuffed with mortadella, Grana Padano, and amaretti, served over velvety winter squash purée is a spin on Tortelli di Zucca (pumpkin ravioli) from Emilia-Romagna. The artfully twisted parcels burst with flavor. 

Caramelle with Mortadella and Pumpkin Velouté

pumpkin

CUPS mortadella (bologna)

CUPS all-purpose flour

Parmigiano),

1TBSP. dry amaretti cookies

eggs

rosemary

salt

pepper

unsalted butter

vegetable broth

olive oil

Preheat the oven to 350°F.

For the pumpkin velouté&nbsp;

Clean the pumpkin, removing the seeds and leaving the skin. &nbsp;Cut it into slices and season with salt, a drizzle of oil and bake for 50 minutes.&nbsp;

Meanwhile, heat the broth in a saucepan over low heat.

Remove the pumpkin from the oven and remove the pulp. Purée with 2 ladles of warm broth, a few rosemary leaves, 2 Tbsp. oil, a pinch of salt and freshly ground pepper.&nbsp;

For the filling&nbsp;

Blend the mortadella with 1 egg, the Grana Padano and the amaretti.&nbsp;

For the caramelle&nbsp;(candy shaped stuffed pasta)

Mix the flour with 1 egg, 1/2 Tbsp. oil and 4 Tbsp. water, working the ingredients until you have a smooth and soft mixture. Flour a work surface and roll out the dough into a ⅛” thick sheet. Cut out circles (2 ¼” diameter). &nbsp;Placing a walnut-size ball of the filling in the center of each circle; fold over into half moons. Flatten the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filing with your thumb to give the shape of a piece of candy twisting the ends like a candy wrapper.&nbsp;

Melt 2 Tbsp. butter in a saucepan over medium-low heat.

Bring a large pot of water to a boil and add salt. Add the caramelle to the boiling water and cook for 3 minutes or until they float to the surface. Drain with a slotted spoon and toss in the melted butter.

Pour the pumpkin velouté into shallow bowls and distribute the caramelle on top. Garnish with rosemary sprigs and serve immediately.

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole ...

Castelmagno Cappelletti in Broth

nullLB. beef tongue

flour

1LB. beef flank

1LB. castelmagno cheese

nullLB. beef shank

ricotta cheese

carrots

onion

garlic

celery

cinnamon

beef bone,

whole clove

Pepper

null Parsley

bay leaf

Salt

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole clove, a few peppercorns, 1 bay leaf, 1 sprig of parsley, the meat, and the bone. Simmer on low for 5 hours. Strain the broth and divide it into two portions; flavor one portion with the cinnamon stick and cook for another 30 minutes.

For the filling: mix the crumbled castelmagno cheese, the ricotta, and freshly ground pepper.

For the cappelletti: Form a dough with the flour, eggs, and a pinch of salt; cover and let rest in the refrigerator for 1 hour. Roll it into a very thin sheet and cut it into 1 1/2” squares. Put a small spoonful of the filling in the center of each square. Moisten the edges of the squares with a bit of water. Fold over the opposite corners of the squares to form triangles; press around the filling to remove any air, then fold the two corners at the base of the triangles one over the other and seal them to create the “hats,” or cappelletti. Cook them in the broth without the cinnamon for a few minutes, just until they float; add the flavored broth and serve immediately.

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Castelmagno Cappelletti in Broth

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