Turkey Tortelloni
with pumpkin, goat cheese and honey
a dinner recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
A fresh but savory take on a seasonal and holiday classic, thanksgiving. November is all about savory and flavors with dimension. This tortelloni is just that. Herby savory and straight from the thanksgiving table. Enjoy with a nutty brown butter and crispy sage sauce.
TIME (ACTIVE) | 2 H
TIME (INACTIVE) | 30 H
TOTAL | 32 H
4-5 SERVINGS
| 12-14 tortelloni
SPECIAL EQUIPMENT:
PASTA MACHINE
FLUTED 3IN ROUND CUTTER
FOOD SCALE
PASTRY BAG AND WATER SPRAY BOTTLE
Making the Colored Dough
- Using a food scale measure out all flour and break into 4 portions of 200g 00 flour and 30g semolina flour. Taking the first portions of 00 flour and semolina we will combine them for a total of 230g. Pour that amount out onto a workbench and create a medium to large well in the middle. Once created measure your first portion of eggs which you will need 128g for each dough. This is roughly 2 whole eggs and a yolk. All eggs weigh differently so be sure to weigh accordingly. Then with a fork begin to mix your egg inside the well like you would be making scrambled eggs before you pour them into the stove. As your mixing slowing bring in portions of your flour working in circular motions, continue this until 80-90% of the flour is used up. Then taking a bench scraper in the same circular motion from the outside this time start bringing flour in and chopping along the top to create an actual cooked scrambled egg appearance. Once all loose flour is combined start to bring the crumbles together with your hands squeezing and gently kneading.
- Once the dough has formed a loose ball begin to knead until the dough is smooth and bouncy to the touch. Around 7-10 minutes. Wrap in plastic and set aside to rest.
- You will repeat this process for the remaining doughs however with each of those you will add in 1 tbsp of either paprika, cacao or black cacao so that each is colored. For these you will want to add your color with the flour and add in 3-5 mls of water as adding the color will cause the doughs to be dryer and harder to work. If after you’ve added the 5ml and your dough is still crumbly dampen just your hands slightly and that should allow the dough to come together much more easily.
Making the Filling
- After creating all doughs set aside to rest and gather your ingredients for the filling. In a medium bowl combine, pumpkin puree, goat, Parmesan, ricotta and mozzarella cheeses, honey, and all remaining spices (no paprika, cacao or black cacao here). Salt and pepper to taste if desired. Once combined cover and refrigerate.
Rolling Out Dough Into Striped Sheets
- After the dough has rested take each dough unwrap and slice in half and cover the remaining half as to not allow it to dry out. Using your working piece flatten and roll out to a number 2 setting on your pasta machine (marcato) or around 3 mm thickness if rolling with other machines or by hand. Do that with all colors except the black cacao. Please roll this to setting 7 (0.8 mm) and roll it through twice.
- Your thicker doughs should be of approx equal size and shape. Slice your black cacao dough to the same average size and shape as the others you will need 3 of these pieces. Then using water as your glue spritz a light amount of water on the plain egg dough stack on a black piece then a brown then black again then orange then black again spraying in between each layer and pressing out any air bubbles and making sure they each adhere to one another.
- With a knife cut off from top to bottom one rough edge to expose the beautiful layers you've just created. Then slice the block up into 1/4 inch slices. Taking around 5-6 cut slices and aligning them next to each other so the pattern is consistent. Spritz the edge that will stick to the next piece when laying them out next to each other flat. Your stripes should be visible while doing this. Press together and press down to really adhere the pieces. Then on your largest setting roll your dough through until you reach approx 1 mm thickness or a 6 on the marcato machine, rolling through the last setting twice to set the thickness.
Assembling the Tortelloni
- You now have an incredible striped sheet of pasta dough. Taking this sheet which is approx 14-16 inches long cut along the long stripes at a width of 3.5 inches and then across the stripes for 4.5 inch sections Place a small amount of filling in the center of the dough, spritz and fold over sealing the filling inside and giving it a rounded bubble shape. With your round cutter cut out the half round but have the filled portion of your dough begin lower than the middle center of the cutter to give a larger fan for the turkey tail at the top. Once cut fold the dough up and around the filling section and pinch together outward into a point to create your turkeys head. Repeat until all remaining dough is used up.
Cooking the Tortellini
- To cook, boil in salted water for 3-5 minutes or until preferred doneness is achieved. Pair with a nutty browned butter and crispy sage sauce or any other savory sauce of your choice.
2-3 days refrigerated or to 1 month frozen.
Do not laminate your dough more than needed as it will make tough pasta.
Cover all pre-rolled sheets to prevent them from drying out.
high fat (20-22%)
powder
Unsweetened and high in fat this luxury natural cacao powder will yield rich chocolatey flavor in baked goods.
0.25 oz - PORTION$0.50
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10
low fat (10-12%)
powder
Black Cacao Powder, with its deep black color and smooth flavor, is perfect for visually striking, richly flavored baked goods and desserts.
0.28 oz - PORTION$0.50
2 oz - REFILL$3
8 oz - REFILL$9
Spanish
powder
This version of Spanish paprika has only a very mild amount of heat, with a slightly sweet and slightly smoky flavor. It is a deep red color with flecks of yellow and has a smooth, fine granular texture.
0.28 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
flakes
Dried parsley's subtle, muted flavor is best used as support for other herbs and spices and when the herb has time to infuse into the dish. Combine it with oregano and garlic for meatballs, stews, and vinaigrettes.
0.14 oz - PORTION$0.50
0.42 oz - JAR$4
0.42 oz - REFILL$3
2 oz - REFILL$9
ground
Use ground white peppercorn in any dish that you desire a savory kick while maintaining a consistent light color. Think: white sauces.
0.35 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$14
ground
Ground allspice is highly aromatic and even more pungent than its whole counterpart. As its name suggests it is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
0.28 oz - PORTION$0.50
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$19
whole
Marjoram features small, oval-shaped leaves that are gray-green in color with flavor notes of pine, citrus, and camphor.
0.07 oz - PORTION$0.50
0.35 oz - JAR$5
0.35 oz - REFILL$4
1.5 oz - REFILL$10
greek
flakes
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
0.53 oz - JAR$4
0.53 oz - REFILL$3
2 oz - REFILL$9
powder
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
0.35 oz - PORTION$0.50
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$15
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.5 oz - PORTION$0.50
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
