TORTELLI AROMATIZZATI AL BASILICO E SPINACI CON RIPIENO DI MELENZANE E FUNGHI

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Learn how to make homemade Tortelli, a typical pasta from Emilia Romagna. Discover our whole wheat basil and spinach Tortelli with an eggplant and mushroom filling! 

Ingredients for the Dough

  • 500 White Whole Wheat Flour
  • 5 eggs
  • 150 g Spinach
  • 40 g Basil
  • salt

Ingredients for the Filling

  • 4 Eggplants
  • 200 g Mushrooms
  • 150 g  Grated Parmesan Cheese
  • 1 egg
  • 30 g Mint
  • 30 g Basil
  • 1 tablespoon Breadcrumbs
  • 1 Clove of Garlic
  • Salt
  • Pepper

Sauce

  • Cherry Tomatoes
  • Basil
  • Eggplant

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Instructions

Boil the basil leaves and spinach for 5 minutes. Drain them, and let cool removing the water in excess by squeezing them with your hands. With a mixer, blend them until you obtain a smooth cream.
Pour the flour on a large board, best if wooden. Arrange the flour in the shape of a volcano, with your hands create a hole in the center, and then crack the eggs , and add the green cream you prepared before.  Add salt.
Beat the eggs lightly with a fork and incorporate the flour a little at a time. Don’t break the edge of the volcano before the egg mixture becomes dense enough.
Knead the dough until obtaining a compact dough. If the mixture results too moist, add a bit more flour.
Continue to knead the dough for at least 10 minutes with your hands or with a dough maker until obtaining a smooth and elastic ball.
In the meanwhile, wash and cut the eggplants in very large pieces. Cook them with the mushrooms in salted water, until they become tender. Drain and let rest with something on top that can create pressure, so that they lose as much water as possible.
Squeeze the eggplants and the mushrooms with your hands, blend them and add mint, basil, garlic, salt and pepper to taste. Put the mixture into a bowl. Add egg, Parmesan, breadcrumbs, salt and pepper.
Dust the board and the rolling pin with a bit of flour, then gently beat the dough and roll into a very thin pasta layer. If you prefer, use a pasta maker instead of the rolling pin. With a ravioli cutter, cut the dough into 3-4 cm squares. It is important to avoid dusting the dough at the end of its preparation, or it will not stick when folded to enclose the filling.
Place a small quantity of the filling in the center of each square of dough, Finally, roll up the triangle and join the angles creating the typical shape of the tortellini.

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Ingredienti per la pasta

  • 500 Farina Bianca integrale
  • 5 uova
  • 150 g spinaci
  • 40 g basilo
  • sale

Ingredienti per il ripieno

  • 4 Melanzane
  • 200 g Funghi
  • 150 g  Parmigiano grattugiato
  • 1 uovo
  • 30 g menta
  • 30 g basilico
  • 1 cucchiaio di pan grattato integrale
  • 1 spicchio d’aglio
  • Sale
  • Pepe

Salsa

  • Pomodoro Pachino
  • Basilico
  • Melanzane

Preparazione

Bollite in acqua salate per 5 minuti gli spinaci ed il basilico. Scolateli e strizzateli per bene con le mani facendo attenzione a rimuovere l’eccesso d’acqua. Mettere tutto nel mixer sino ad ottenere una crema abbastanza liquida.

Disponete la farina a fontana a volcano sulla spianatoia, sgusciate le uova e versatele al centro, aggiungete la crema si spinaci e basilica, sale e sbattetele con la forchetta e poi impastate fino a ottenere un composto liscio e omogeneo. Se l’impasto dovesse risultare troppo umido aggiungere farina.

Nel frattempo, lavate e tagliate a dadini le melanzane. Cuocere in acqua bollente e salata, le melanzane e i funghi sino a quando diventeranno morbidi. Scolateli e strizzateli per bene con le mani facendo attenzione a rimuovere l’eccesso d’acqua. Mettete tutto nel mixer, aggiungete menta, basilica, aglio, sale e pepe. Mixate per bene ed infine aggiungete l’uovo, il parmigiano, il pan grattato e aggiustate di sale e pepe se necessario.

Stendete a strati la pasta su un piano infarinato aiutandovi con la macchina per la pasta. Tagliate la pasta a quadrati di 2/3 cm l’uno. È importante eliminare la farina in eccesso per evitare che i lembi non si sigillino. Al centro di ogni quadrato mettere un cucchiano di ripieno, chiudete a triangolo e poi unite i lembi creandone la tipica forma del tortello.

 

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