I’m just gonna go ahead and say it: winter is *not* my season. No thanks to being freezing literally all the time. But one of its redeeming qualities is the produce it brings: juicy citrus, tangy pomegranate, and (in my humble opinion) the star of them all: the persimmon!
This ricotta & persimmon tortelli is sweet, salty, and everything I look for in a light but wintery pasta. Grana Padano is perfect for balancing the syrupy sweetness of the persimmon with some sharpness and salinity. It’s produced in Northern Italy using methods that are literally over almost a thousand years old. And fun fact: “grana” refers to the grainy texture of the cheese which is truly one of my favorite things about it!
WHAT YOU NEED
2 cups flour
Pinch of salt
1 cup ricotta
1/2 cup grated @granapadanopdo
2 tbsp brown sugar
Salt + cracked pepper to taste
Sauce & garnish:
1-2 persimmons, halved and sliced
1 stick butter
Brown sugar, for sprinkling
Grana Padano, for shaving
WHAT YOU DO
Make a flour well, drop your eggs in, add a pinch of salt, and whisk until a shaggy dough forms. Knead for 10 minutes and eventually a smooth dough ball will form. Wrap it in plastic and allow it to rest for 30 min. (for more guidance on this process check out my in-depth guide to pasta-making).
Filling time: Add ricotta, Grana Padano, brown sugar, salt + pepper to a bowl and mix. Refrigerate until ready to use.
Roll out your dough by whatever means necessary, cut it into 2x2” squares (a bicicleta comes in handy here) and pipe a teaspoon of filling into each square. Fold your tortelli by first folding in half alongside the diagonal to form a triangle, applying pressure to pinch it securely shut. Add a dab of water to the left corner of the triangle and fold the right corner over the left to form a diamond-like shape. Place the finished tortelli on a floured sheet pan until ready to use.
Bring a large pot of salted water to a boil.
Meanwhile, brown 1 stick of butter over medium heat. Once it begins to foam, add your persimmon and sprinkle a bit of brown sugar. Toss so the persimmons are coated.
Cook your tortelli for 3-5 minutes until they float. Transfer to the sauce skillet and toss to coat.
Plate the pasta and shave (or grate) more Grana Padano on top.