Heaven is a Plate of Tortellini

fx

Tue, 1 Mar 2016 20:11:32 GMT

Great stuff!

cici

Tue, 8 Nov 2011 22:14:09 GMT

I tried this recipe since it looks so delicious. But I"m sorry to say: it"s too sweet for our taste (I followed the recipe strictly). Actually I found quite a few recipes here, although extremely eye-appealing, are a bit too heavy and sweet for most Europeans (I"m not, but I lived in Switzerland and my close friends are all Europeans). The preparations for most Italian dishes also seem to be over-complicated, which really doesn"t fit in the general principle of Italian cooking (best ingredients + simple cooking).

For pumpkin ravioli recipes, I would strongly recommend the one from Marcella"s book which tastes much lighter and balanced. The sweetness is perfectly complemented by a good amount of Parmiggiano and a pair of Amaretti, together with the freshness impart from chopped parsley.

Surya Mary Sam

Sat, 5 Mar 2011 20:54:35 GMT

Thanks for sharing this recipe. These pictures look amazing and brought back memories of our Italian trip. I found Italy such a warm and friendly place and loved the cuisine. In our part of the world, getting these ingredients is quite difficult, but I would still love to try this recipe, maybe using some alternative ingredients for the filling. Thanks again.

fx

Thu, 19 Mar 2009 21:43:50 GMT

Beh, tieni ragione Damiano, e lo so che in Italia le ricette di tradizioni sono particolarissime, per� � anche vero che in Italia c"� una variazione della misma ricetta ogni 30 kilometri con un nome differente. Credo che la ricetta che ho usato qui l"aveveva trovata in un libro delle edizioni Slow Food, di stretta obedianza "Slow" anche loro. Mi dica cosa devo visitare a Mantova, mi piacerebbe vedere questa bella tua citt� un di!

Damiano

Thu, 19 Mar 2009 17:44:53 GMT

Bell"articolo, per� la citt� di origine dei tortelli di zucca non � Cremona ma la mia Mantova, la ricetta classica non prevede l"uvetta e la mostarda dev"essere quella di mele cotogne.
La forma in genere � rettangolare (tipo ravioli) ma in alcune parti della provincia si usa la forma a tortellino o addirittura a caramella. Oltre che col burro fuso vengono conditi col sugo di pomodoro o perfino con un rag� di salamella.
Scusa la pedanteria ma sai che noi Italiani a queste cose ci teniamo :)

fx

Sun, 15 Feb 2009 14:38:21 GMT

Yes those pumpkin raviolis must be my favorites too!

Mami

Sun, 15 Feb 2009 06:05:00 GMT

I know this is an old one, but this is how I found fxcusine. Having just returned from Bologna with a newly acquired pasta machine, I was so keen to make many types of pasta. Especially pumpkin tortellini with butter, sage and parmesan - indeed what a heavenly dish! Thank you for sharing this recipe :)

fx

Wed, 4 Jun 2008 15:26:21 GMT

Astrid, the shaping is the fun part, it"s great to do with other people and not boring at all. Once I invited 5 people and we all made these tortellinis together, they were very pleased!

Astrid

Fri, 30 May 2008 11:22:22 GMT

Thanks for your response! I do have a pasta machine (attachment to my Kitchenaid), and love it. But not sure I have your patience with the shaping (now if it were dessert, that would be another story altogether).
I just recently discovered your blog, and am very impressed. Loved the post on the inside view of Coop"s baking facilities. Wow!

fx

Sun, 25 May 2008 13:03:55 GMT

Astrid, thanks for visiting! You should have no trouble at all making your own pasta after having made inverted puff pastry like Pierre Herm�. It"s simple and enjoyable, and yields results way above anything you can buy in a shop. I recommend you buy one of these little pasta machines, I"ve seen some on the top floor at Globus in Zurich. Doing it entirely by hand takes ages to give really good results, I"m sure you"ll try but you might be disappointed, whereas the pasta machine makes smooth, silk-like pasta sheets.

Astrid

Fri, 23 May 2008 13:53:31 GMT

Thank you for this fabulously illustrated and helpful explanation! I just started making pasta and absolutely love it, now I must try this recipe.

fx

Tue, 12 Feb 2008 14:20:22 GMT

Elise good luck for your first fresh pasta, it is much easier than people think and once you start you"ll never stop! A small pasta machine makes it really easy but all you need is a rolling pin and the proper moves. Don"t crush the pasta under the rolling pin but rather stretch it gradually with many quick moves. Good luck!

Elise

Thu, 7 Feb 2008 11:15:02 GMT

Wow those are just gorgeous. Tortelloni or tortellini, I don"t care what they are called. They are one of my most favorite pastas and now I can"t wait to try making them myself. I"ve never made fresh pasta before and I really want to try!

Catherine

Mon, 4 Feb 2008 04:57:01 GMT

FX, you really must be pretty absorbed in that plate of tortellinis. The best source would be, well, the Bible. ;)

fx

Mon, 28 Jan 2008 14:01:43 GMT

Thanks J, I had forgotten most about the Garden of Eden, being absorbed by my heavenly plate of tortellinis! What would be the best source for the real deal about Eden?

J

Sun, 27 Jan 2008 13:25:35 GMT

Great photos! Very helpful!! Looks like a great recipe...will try it for sure. I even liked how you added historical artwork and a story about Adam & Eve. Clever and creative! But did you know that that Garden of Eden was on earth...and it was the Garden of Eden they lived in and were kicked out of not heaven? There were a couple of other details you mentioned that weren"t right on too. It"s a fascinating story about humanity with lots of insights into how we live and make choices even today. You should check it out...I think you"d be interested in seeing how the story really goes!! It"s a pretty popular story, so if you are going to use it in a public forum, you might want to be sure you are familiar with it, that"s all. Just a tip!Thanks for the recipe!

lele

Thu, 27 Dec 2007 02:13:11 GMT

ok Francois,I belive your blog is so good!ciaoo

fx

Tue, 25 Dec 2007 10:48:18 GMT

Indeed lele, in Italian tortellini, tortelloni and tortelli are three different things, like I explained in my article. But in English the word is tortellini even when not cooked in broth Bologna-style. Only fine people such as me and you would have understood if I had titled the article "Heaven is a plate of tortelloni". Thanks for your visit and valid point anyway!

fx

Tue, 25 Dec 2007 10:46:01 GMT

Thank you Maria and have a great 2008 too!

maria lorenzo

Sat, 22 Dec 2007 07:17:54 GMT

I love this article and the recipe include!Congratullations! It�s very precise, educational and...delicious!HAVE A NICE 2008!

lele

Fri, 21 Dec 2007 11:08:41 GMT

These are tortelloni, there is a big difference between tortellini and tortelloni.I"m italian from the city of tortellini and Pavarotti (Modena). Tortellini are made with meat, parmesan and ham then boiled in broth of hen. Ravioli are another kind of dish!