Tortellini with pumpkin and Nadughi

“I am a self-taught cook, an amateur. However, I had good “teachers” – my mother, aunt, grandmothers ... I am a gourmet - I will either eat deliciously or won’t eat at all. Blending tastes and aromas is passion something like gambling that I never get bored of. Culinary instinct never betrays me. For me to make a new dish it is enough to imagine the ingredients and my receptors will immediately make me feel the taste of that combination. I will be frank to say that I have been in this business for a long time – the difference is what I used to do only for family members and friends; I am now doing in a larger scale. It makes me happy. I believe that the basis of a delicious dish lies in fresh and healthy products. I am particularly fond of Italian cuisine - it is a constant source of inspiration for me. Probably because it doesn't limit you - it sets the basic requirements for you and then gives you the absolute freedom in expressing mood, character, individualism” - Tina Osepashvili.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi citrus

Recipe author

Tina Osefashvili

Ingredients

Portions :

Egg

1 piece

semola

25 gram

High quality white flour

75 gram

Sweet pumpkin

1500 gram

Ricotta or Nadughi

50 gram

Salt

0.5 a pinch

Butter

50 gram

apple vinegar

1 table spoon

Honey

0.5 teaspoon

pumpkin seeds

5 gram

step

To prepare the dough, mix the flour and semolina well. Add one pinch of salt and put it on the straight wooden surface or in the bowl so that it takes the shape of a cone. Make a crater like deepening in the center of the flour cone and crack the eggs. Stir with a fork or by hand with a light motion so that the egg and egg white incorporate. Then we start to gradually knead the flour from the edges into the egg until it is completely absorbed. Finally, we should get a uniform mass with texture and color so that the egg and flour layers do not appear separately when cutting. Give the dough the shape of a ball, roll it in a plastic wrap and store it in the fridge for half an hour. Squeeze the pumpkin bake in baking oven until homogeneous mass is obtained. Mix with Nadughi or ricotta and add salt. For dressing, melt butter and mix honey and apple vinegar.

step

Flour the wooden board lightly, place the dough ball in the center and start rolling. Use a wooden rolling pin. Remember, the movement should be from the center to the outer edge, so that we get 1-2 mm thick dough plate.

step

Cut round shapes into a rolled dough with a cup. Put the prepared stuffing in the center with a teaspoon, fold it in half and connect the edges of the obtained half-moon. In Italy, they say that a young senior chef who rolled the dough around his little finger and connected the edges to shape the umbilical of his beloved one invented Tortellini. In Bologna, tortillas are more resembled to unblown rosebuds.

step

Throw tortellini in well-boiled salted water and cook for 1.5-2 minutes. The tortellini are ready as soon as they float to the surface. Place them on a plate, pour the dressing on it and sprinkle with the roasted pumpkin seeds.

Serve

You can decorate the dish with pumpkin chips baked in the oven.

Comments