Saturday 9 March 2013

From Italy With Love: Tortelloni pasta filled with cheese and green vegetables ( I Miei Tortelloni verdi alle Erbette e Gorgonzola)






She sat next to her mother. She had to have a small chair, as she was tiny. Watching her mother make pasta (she occasionally made orecchiette or cavatelli) was a special treat. The little girl often played with plasticine... (she had made hundreds of crocodiles and roses) but... watching her mother produce those perfect little ears out of dough was quite something! She was clever and so fast!
She never mastered the art of making "orecchiette"... very ,very hard... but, for as long as she lives, she will never forget her mum's clever hands.
That little girl was me! And yes... I remember sitting next to her and eating little bits of pasta dough, but I never learnt how to make "orecchiette." Deep down, my mum knew that I belonged to a new generation of Italian women, the kind who can walk into a food store and by orecchiette made by a machine which could almost replicate the real thing. Shame the main ingredient is missing: LOVE!





I made ravioli, today... green ravioli, using rocket, fresh spinach and basil to obtain the colour I wanted. The dough turned out a delicate shade of green I loved. My ravioli was big... so big, you would need just  three, or four, if you are a bit greedy, to fill you up (lovely starter-primo piatto!)
It was very exciting, as I created this recipe all by myself. If I could have shaken my own hand, I would have done, as my creation was full of flavour and truly delicious!
Please don't be put off by the list of ingredients! The dish is really easy and well worth trying! If I can make it, so can anyone!



  Tortelloni Verdi
Ripieni di Verdure e
Gorgonzola
Serves 4
Ingredients
For the pasta:
250 g (8 oz) plain flour
1/2 cup warm water
1 egg
salt
1 handful rocket
3 sprigs basil
1 handful fresh spinach
or some frozen spinach, thawed
Filling:
1 eggs
100g (about 4 oz) Gorgonzola cheese
1 clove garlic
some chilli pepper
(optional)
1 handful grated Parmesan
2 handfuls uncooked rocket
a few basil leaves
pepper
For the sauce:
8 tbs olive oil
2 cloves garlic
1/2 sliced chilli pepper
1/2 kg ( 1lb, 1oz) baby cherry or plum tomatoes
black pepper
salt
2 tbs Balsamic vinegar
3 handfuls rocket
some basil
To serve:
Grated parmesan
100 g (about 4 oz) crumbled Gorgonzola cheese

To make your pasta, cook the vegetables first, in some boiling water. Drain, then blend, till you get a soft, smooth "cream."









Place the flour on the table, make a well in the middle, then add one egg, the blended vegetables and some salt. Knead till you get a smooth dough. Cover and let the dough rest for twenty minutes.






You are now ready to make your filling. In a small bowl, beat the egg yolk until fluffy, then add your Gorgonzola, crumbled, pepper, a handful of rocket, a sprig of fresh basil, and a generous handful of grated Parmesan. I also added a very small clove of garlic, very finely chopped. As you can see... some chopped chilli was also added!



Mix all the ingredients together and... it's made!
You are now ready to roll out your pastry. Cut the dough into several pieces, the size of a small bread roll. Roll each out, into a long shape, trying to obtain, from each piece, four squares (about 15 cm long and wide)





Place a very  generous teaspoon of the filling in the middle of each square, then fold the square into a triangle "paint water on two of the sides, to make sure the triangle is sealed so the filling stays inside.




Place the triangle down, on a surface. With some water, join the two corners at the base of the triangle and... ABRACADABRA! You've made a tortellone!










If you follow this recipe, you should get between 14 and 16 tortelloni. It depends on how big or small you make them.
Cook in salted boiling water, for about 5 minutes, then drain.
While your pasta is cooking, make the sauce: put the oil in a pan, heat, then add your chilli pepper and the tomatoes (cut into halves if you are using baby ones-do not squash.)






 Five or six minutes later, you can pour your Balsamic in.
 Let evaporate, stir and finally add two very generous handfuls of rocket and some basil. After adding salt and pepper, take off the heat, add your cooked ravioloni (be gentle with them!) and serve, with a sprinkling of Parmesan and some crumbled Gorgonzola. 




Don't ask me how it tastes, because the flavour is unique and words could not describe how good this dish is. I find it really exciting!

 I am loving Balsamic vinegar. Added to a light sauce, it certainly makes it taste truly special!
Look inside my tortelloni!
WOW!
Magnifico! 

36 comments:

  1. My dear Anna , you are an artist for cooking !!
    I see that you make with simple materials ,you present so easy to make ravioli !! I loved the way that you said your story and the memories that you have ! You were always near your mom ! This is the reason that you are a great cooker !The dish looks so yummy !
    Have a nice weekend !
    Olympia

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  2. Hello Olympia! You are right: in Italian cookery you don't need a lot of ingredients to produce something incredible. As they say here, "Less is more!"

    I had never made ravioli before and I made up my own recipe. I'm glad you liked it! I tasted one and it was just wonderful!

    Thank you for your lovely comment.

    HUGS

    ANNA
    xx

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  3. Dear Anna,

    Your ravioli looks absolutely delicious! I wish I could come over to taste it. Home made ravioli tastes so much better than shop bought. I have never tried making it myself. Somehow I think it costs lots of time.....Perhaps I should try it out. With your recipe and photo's I can't go wrong! I enjoyed reading your story of long ago. Such sweet memories.

    Have a lovely weekend!

    Madelief x

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    Replies
    1. Good evening Madelief! I had never made ravioli before, but... I created this recipe, from the green pasta dough to the finishing touches and I feel very proud to have produced something which looks and tastes really good!

      HAPPY SUNDAY!

      ANNA
      xx

      Delete
  4. Dear Anna - let me do the shaking of your hand and congratulate you, I can just imagine the good flavour of the pasta, three of my favourite green ingredients - rocket, basil and spinach.
    The dish looks magnifico, the textures, the colours, and I am sure the smells - also a perfect dish to serve to vegetarians.
    A lovely colourful post especially with the presence of the daffodils, and Anna I am sure your mother would be very proud of you regardless of whether or not your can make "orecchiette."
    Take care ♥

    ReplyDelete
    Replies
    1. Rosemary,

      My mum loved me because I was her baby... my dad loved me because I was a little bit crazy. I can't make orecchiette and I don't want to make orecchiette, but I think my mum would love to see my watercolours and my photos and yes... she even liked my singing!

      This dish is incredible! The sauce is simple and slightly tangy because of the balsamic vinegar, which I am using a lot, at the moment.

      CIAO, lovely lady!

      ANNA
      xxx

      Delete
  5. Dear Anna,
    Mamma Rosa , would be very proud of you.
    Even playing with your plasticine , you were taking in all her wonderful knowledge. Now you make such wonderful Italian dishes Anna.
    This one looks so easy. I like it.
    I love the green pasta with the spinich, roquette and basil. great combination.
    There is only one ingredient that I dont like.. and that is the gorgonzola..!
    my mother's favorite , but I could and still cant get used to the taste.
    I am sure I could use another cheese.What do you think.
    The rest is perfect.
    I am not eating meat now, for some time. This is perfect for me.
    I also like a light balsamic taste to the salad's.

    Thank you for sharing your new recipe. Well done.
    I always said, you should write a cook book!
    Happy weekend
    val xxx

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  6. Hi Val!

    You are right: the recipe is easy. If you don't like gorgonzola, you can use another cheese with big flavour. I quite like soft goat's cheese, which is truly delicious. You can use any cheese, really, even ricotta, though I don't like ricotta in savoury dishes: just for sweets!

    Giving up meat seems a good idea, Val, if you can do it. I ilke everything, but absolutely no butter or spreads (except in cakes, but I don't really eat cakes!)

    Happy Sunday!It's mother's day, here, today. In Italy we celebrate it in May.

    HUGS

    ANNA
    xxx

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  7. Mmmmm...je croit que c`est tres tres bon!! Jolie fleures !!
    Joyeux la fete de meres !!

    Bonne journée!!

    xxx Maria xxx

    ReplyDelete
    Replies
    1. Bonjour Marie,

      Thank you for the comment. I'm glad you like my flowers. The ones in the garden are covered in snow, today.

      Bonne semaine!

      ANNA

      xxx

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  8. Dear Anne,your recipe is full of beautiful colors and wonderful smells,and with great ingredients too!! I had made Tortelloni ,and it's a little difficult!I cooked spaghetti today with sauce from fresh tomatoes and basil, and I remembered you!Hope you have a wonderful week!
    Dimi..

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  9. Hi Dimi!

    Tortelloni is not difficult... just fiddly and time consuming (that's why I made them so big!)
    Thank you for a lovely comment. It's very cold here and I am ill, at home. Please, send me some sun!

    CIAO!

    ANNA
    xx

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  10. Υour blog is fantastic. I love "la cucina italiana" , I've lived in Italy and here I find excellent recipes and not only !!! Nice to find you!

    ReplyDelete
    Replies
    1. Hello and thank you very much for visiting my blog. I hope you will come back as I love communicating with friends!

      I am watching Italian TV, as I write... drama about Trilussa, a poet from Roma. I used to learn his poems as a child. Tonight I have discovered and learnt so much about him! Wonderful!

      Make sure to come back! I'm glad to know that you know Italy and love our food! BENVENUTA!

      ANNA

      Delete
  11. Wow questo piatto deve essere delizioso,peccato che io sia allergica al formaggio,ma posso fare sempre una variante!!;D
    Un bacio cara!!
    Sabry!!

    ReplyDelete
    Replies
    1. Certo che puoi fare una variante! Potresti usare polpa di granchio o di gambero, oppure potresti usare della carne tritata. Cambierebbe il sapore, ma... perchè no?

      Sabry, mi ha fatto piacere la tua visita! A presto!

      ANNA

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  12. You just has to say gorgonzola, parmesan and spinach and I nearly passed out with the flavour I imagined. Wowsa! I am printing this recipe and will try it this very weekend. My last foray into ravioli was very experimental and I didnt care for my thick pasta-yuech! This time I will try using your method. Have a lovely weekend ,bella Anna.

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  13. Hi Paul!

    When you make it, make sure your pasta is thin, otherwise it won't be nice.

    If you search my blog under the word "ravioli" you'll find another of my creations, which you will love if you like prawns!

    Enjoy your green drinks and HAPPY WEEKEND!

    ANNA

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  14. I am reading this recipe just before cooking. My meal is very simple today... I wish I had looked at your blog this morning before going to the market! NExt week will be our wedding day - this would just be great to surprise Paul! Photos very atmospheric - Italy and Anna at their best! Mille grazie! Christa

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    Replies
    1. HELLO CHRISTA!

      It's so good to see you here... it's been a very long time! You have been missed, dear Christa!

      You must try this recipe, as it's really quick. I made my tortelloni so big, you only need three or four per person! You see?

      I think Paul would like it if you surprised him with a lovely dish on your wedding anniversary, next week. By the way: CONGRATULATIONS!

      I hope you come back to say hello, every now and then. It's been lovely to hear from you.

      BMH&B

      Your friend

      ANNA
      xx

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  15. Dear Anna - Following in Olympia's footsteps I have put a voting link on my blog for you - good luck♥

    ReplyDelete
    Replies
    1. Dear Rosemary,

      Thank you so much! Olympia just told me about the sidebar on your blog. Thank you very much! I don't know if I stand a chance, at all... so much fantastic stuff out there and so many really talented people. But... no harm in trying!

      Thank you so much!

      ANNA
      xxx

      Delete
  16. This looks soooooooooooooooo yummy! The beetroot pasta, too. Wish I could have some right now. :) Best wishes, Tammy

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    Replies
    1. Hello Tammy... my lovely new follower! I just finished baking and photographing for my next post: soft Italian biscuitsmade with ricotta cheese! Unfortunately for me, they are just TOO delicious and I have had to try one, then two, then thrre and I am now on Number 4!

      You can make beeteroot pasta. It's so easy! I created that dish, right from making the dough, to the sauce, or maybe I should call it dressing.

      The Tortelloni recipe, I created, too and, I must say: it is FANTASTIC! You should try both!

      Keep commenting, Tammy... I couldn't carry on blogging if I didn't have a response!

      CIAO!

      ANNA
      xxx

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    2. My dear Anna ,
      Tammy is a very talented person !She cooks , bakes , crochets and loves every time in her life !

      Delete
    3. I just visited her blog and was trying to find out where Tammy lives. I think it might be KUWAIT. I wonder if I'm right?

      It's good to know that there are people out there who spread happiness and smiles, isn't it, Olympia?

      CIAO!

      ANNA

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    4. Yes ,she lives in KUWAIT !It is nice at these hard times , all the people could be the best that they can ! May be we could loose everything but I am sure that I never loose my smile nad my hope !Please , look at my answer to your comment ... I think it is very interesting !!!!

      Delete
    5. Hello Olimpya. I just love communicating with (nice) people. You are right about smiling... though it's not always easy, is it?

      CIAO!

      ANNA

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  17. Lovely blog! Bellissime le tue ricette italian style!
    Carmen

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    Replies
    1. Ciao Carmen

      Come vedi, vi sono ricette tradizionali, tramandate da generazioni, ma anche ricette che riflettono la cucina italiana moderna e contemporanea. Sono tutte autentiche, con piccole innovazioni, di tanto in tanto. Mia madre era molto conservatrice, però io credo che anche la tradizione deve un pò rinnovarsi, tenendo presenti le basi della classica cucina italiana!

      Carmen... ho apprezzato molto il tuo commento. Ritorna, eh?

      CIAO!

      ANNA

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  18. Hello dear Anna,
    As always your beautiful blog is full of sunshine and the photographs look so good I can almost smell the sweet basil you were cooking with!
    I remember watching my Mother making the pastry topping for our chicken pies and rolling it out so skillfully and decorating it with leaves and flowers of pastry- just as you say, made with love!
    Have a happy Tuesday,
    Jane xxx

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    Replies
    1. Hello, Jane!

      I will confess: I have never had chicken pie, and... I will make one this week! I have made all kinds of pie, but never that one!

      We made pesto, last night and the basil we used had huge leaves, like the basil I buy in Bari and it smelt the same. It came from Jordan! I couldn't believe it... it was delicious!

      What would we do without our memories, Jane? I'm beginning to think that memories are what life is made of... the beginning and the end of it all...

      Thanks for coming to say hello.

      HUGS

      ANNA
      xxx

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  19. Hello Anna, you really are a whizz in the kitchen! I like Val am not too keen on Gorgonzola, but I still may give it a go.
    You will be pleased to know that I made your Carbonara (twice), the first time I did not put enough parmesan on, the second time mmmm delicious! I shall definitely be making that again. The meatballs were a big hit with all the family. I must confess to using Lloyd Grossman tomato and basil sauce, in the past, but I won't again, as yours is so easy to do.Thank you for your delicious recipes,wonderful family memories and great photographs.

    Thank you also for your comments on my blog. I love the sound of the Anemones with the rafia. I hope it is not too cold and snowy over with you. Much love, Linda x

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    Replies
    1. Linda,

      Please ignore Lioyd Grossman and his rubbish in jars! I really feel that junk food of that kind should be made illegal and not fit for human consumtion! Don't buy that stuff again! Make your own and make sure you are using an authentic (ie: made by an Italian from Italy!) recipe. The only herbs you might need to use are: basil, parsley and rarely, celery. Chuck the oregano in the bin, or, at least, don't put it in sauces! I only have one recipe which calls for origano. I only use it in my potato salad and bruschetta, and I love it, but not in sauces!

      Lecture over: I AM SO GLAD YOU ARE USING MY RECIPES! Carbonara is good, isn't it? I also like the one with smoked salmon.

      I like commenting on your blog, because I find it charming, just like you, beautiful Irish Lady!

      HUGS

      ANNA
      xxx

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  20. hallo Anna!!!ho visto il tuo blog perche signora Olympia mi ha detto!! sembra che ti piacci i piati italiani molto, come l' Italia!!complimenti per la tua ricetta di cucina! ti ho dato il mio voto con piace!!!
    sono Greca ma cerco di parlare nella lingua italiana per esercire...tanti bacci!!!

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    Replies
    1. Ciao Meli! Mi fa tanto piacere ricevere la tua visita! La cucina italiana mi piace perchè è la cucina della mia famiglia. Io sono italiana. Sono nata nel centro della bellissima città di Bari e... amo tanto la Grecia! Un giorno vorrei portare mio marito ad Atene e alcune delle isole. La Grecia è una terra magica...

      Tanti baci a te! Ti prego di tornare a commentare!

      BuonA
      a notte...

      ANNA

      xxxx

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