One more ring

The last episode of the ring is this.

Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 2 white onions
• 100gr cashew nuts, roasted
• 50gr raisins

Stir fry the onions. Put the raisins in hot water for 20 minutes, then drain.
Put the stuffing on a disc cut on a pasta sheet.

Boil it in salted water and garnish with chocolate and walnuts.
Fill the center with handmade sweet peanut butter.
If you don't know how to make it, just wait for tomorrow!

An apple ring

A sweet end for you dinner!

Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 2 white onions
• 2 apples, cut in octaves

Stir fry the onions. Then the apples.
Then, put the stuffing on a disc cut on a pasta sheet.

Boil it in salted water and garnish with cocoa powder, dried figs and walnuts.

Not an easy task - Tailed tortelli with jam

Today's tortelli have a very quick stuffing to prepare, but they are very challenging to close because of its almost liquid state and the high sugar content. If any of the borders of the squares touches the stuffing, you can pray your favorite saint to help you to close the tortello. But you won't. While a slightly greasy stuffing is not a big problem, a sugary one is almost always a synonym of big trouble in making your stuffed pasta: it will become slippery and only by using some sort of super glue will you be able to make it. So, today's advice is: make sure the filling stays in the center!

Yield:4-6 servings

Dough

• 400gr flour
• 2 eggs
• water
•  salt

Stuffing

• 450gr ricotta cheese
• 250gr jam (here, prunes)

As you can see, this tortello lost some of its stuffing. It became useless.

Cook in boiling water with some salt. Drain when they start to float. Toss in frying pan with butter and season with sour cream. Garnish with a sesame bar in pieces.

Tailed tortelli with ricotta, coconut powder and poppy seeds

I'm getting a lot of fun in inventing sweet stuffing for pasta. I find that after a meal it's really enjoyable to eat a couple of creamy tortelli with a sugary taste. Maybe I'm developing a sweet taste.

Yield:4-6 servings

Dough

• 400gr flour
• 2 eggs
• water
• some salt

Stuffing

• 500gr ricotta cheese
• 200gr powdered coconut
• 80gr poppy seeds
• 100gr brown sugar (optional)

Coconut and chocolate are true soul mates.
Here I tossed the tortelli in a pan with browned butter, after boiling them in slightly salted water.
Then I cut some milk chocolate with hazelnuts and put it on top.

Sweet giant - Giant tortelloni with ricotta, caramelized red onion and poppy seeds

I was planning to use sweet potatoes for this week's sweet alternative, but unfortunately it was impossible to find them. The recipe would have been quite different, but I'll leave it for future proposals.
So I used some of the ricotta I had left in the fridge and adjusted the stuffing accordingly. The inspiration came from the jam made from red onions of Tropea that too I couldn't find nor did I have time to make. But as we know, by using the Maillard reaction we can turn our onions to something sweet.

Yield: 4-6 servings

Dough

• 200gr flour
• 2 eggs

Stuffing

• 500gr ricotta
• 3 red onions thinly chopped and gently fried in oil until very soft
• poppy seeds

Put ricotta, then onion and top with poppy seeds on 15cm squares of pasta sheet.

Cook in lightly salted water, then toss in a frying pan with caramelized apple slices. Sprinkle with powdered cinnamon.

Tortelloni with ricotta and dried figs

I remember that around fifteen years ago I went with a friend to a restaurant in Faenza, in Romagna. Its name was "Spaghetti notte" and they served exclusively spaghetti. As an italian, I had tried them with pretty much all the possible sauces, but I saw something on the menu that I would have never imagined: spaghetti with Nutella. So I took them and, although I don't have a sweet tooth, I really liked them.

Pasta can go along with sweetness very well. Here in Poland, where I'm living, they have a big tradition of pierogi with sweet stuffings. In Italy, not vey much.

Today's recipe is simple yet very satisfying to enjoy after a meal, or even as a break at 5pm.

Yield: 4-6 servings (although they could double if you just offer half portions).

Dough

• 400gr flour
• 4 eggs

Stuffing

• 500gr ricotta
• 250gr dried figs

With a meat mincer, make a puree of the figs and mix it with the ricotta.

Apply on 6cm wide squares of pasta.

Make tortelloni.

Cook them in boiling water with just a pinch of salt. Brown some butter in a frying pan and add some cream. Drain the tortelloni and toss them with the sauce.
Add a few walnuts and some drops of honey.

Breakfast tortellini

I thought I had exhausted the variations around tortellini when it crossed my mind that maybe there could be someone that wants them for breakfast. A continental one, as to say.
Something that could get along with coffee and milk.
So here's today's proposal: sweet tortellini.


Yield: 2 small portions.

For the dough, I used the traditional recipe for the dough:

• 100gr flour
• 1 egg

Just like yesterday, it is an experiment, that's the reason why the dough is so little.

The stuffing is the following:

• 35gr almonds
• 1 banana
• 50gr of your favourite cookies (they act as breadcrumbs adsborbing the excessive wet)

Process the ingredients with a meat mincer.
Unlike the other times, the filling is not thick, but fluid. I suggest you use a pastry bag to put it on the squares.

Brink to a boil 750ml of milk, pour the tortellini and simmer until they start to float. Drain them and put in a frying pan with some butter, until golden.
Sprinkle them with some cinnamon nad sugar and serve with a side of cream.
You'll be able to climb mountains for the day