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Tortelloni Di Schiacciare

Name: Tortelloni Di Schiacciare
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 2 Tbsp. extra virgin olive oil; 1 large each green and yellow zucchini, diced; 2 tsp. chopped fresh thyme; 1/2 tsp. fleur de sel or sea salt flakes; 1/2 tsp. freshly ground black pepper; 1/4 cup whipping cream; 2/3 cup Kraft 100% Parmesan Aged Grated Cheese, divided; 64 won ton wrappers; 1 jar (650 mL) Classico Riserva Marinara Pasta Sauce; 1/2 cup each tightly packed baby arugula and baby kale; 1/4 cup pine nuts, toasted

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1 Hr

Prep : 45 Min Cook: 15 Min

Discover how easy it is to make homemade stuffed pasta in your own kitchen without the use of a pasta maker! Here, won ton wrappers are stuffed with a tender zucchini filling then served topped with a robust sauce made with the slow-simmered flavour of CLASSICO Riserva Marinara Pasta Sauce. This impressive recipe helps you enjoy all the restaurant appeal of hand-made fresh pasta without all the fuss.

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

2 Tbsp. extra virgin olive oil

1 large each green and yellow zucchini, diced

2 tsp. chopped fresh thyme

1/2 tsp. fleur de sel or sea salt flakes

1/2 tsp. freshly ground black pepper

1/4 cup whipping cream

2/3 cup Kraft 100% Parmesan Aged Grated Cheese, divided

64 won ton wrappers

1 jar (650 mL) Classico Riserva Marinara Pasta Sauce

1/2 cup each tightly packed baby arugula and baby kale

1/4 cup pine nuts, toasted

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Step 1

Heat oil in large skillet on medium-high heat. Add zucchini; sauté 5 min. Add thyme, fleur de sel and pepper; sauté additional 3 to 5 min. or until zucchini is tender. Deglaze skillet with cream; cook on medium-low heat 4 min. or until most the liquid is cooked off, stirring frequently. Cool.

Step 2

Cover baking sheet with parchment. Add half the cheese to zucchini mixture; mix well. Spoon 1 tsp. zucchini mixture onto centre of 1 won ton wrapper. Lightly brush edges of wrapper with water; fold diagonally in half to completely enclose filling. Bring 2 furthest points of wonton triangle together to resemble tortelloni; moisten points with water, then pinch together to seal. Place on prepared baking sheet. Repeat with remaining won ton wrappers and filling.

Step 3

Bring large saucepan of water to boil. Add tortelloni; cook 4 min. or until tender.

Step 4

Meanwhile, bring pasta sauce just to simmer in medium saucepan on medium-low heat. Stir in arugula and kale; cook 1 min. or just until wilted, stirring frequently.

Step 5

Drain tortelloni; place in serving bowl. Add pasta sauce mixture; mix lightly. Top with pine nuts and remaining cheese.

Kraft Kitchen Tips!

How to Toast the Pine Nuts

Cook pine nuts in small skillet on medium heat 3 to 5 min. or until golden brown, frequently shaking skillet to stir the nuts.

Make Ahead

Fill won ton wrappers as directed; layer between sheets of parchment in airtight container. Refrigerate up to 24 hours before cooking and tossing with the cooked pasta sauce mixture as directed.

Variation

For a change of pace, serve individually plated. Or, serve as a first course for your next dinner party. Makes 12 appetizer servings.

Nutrition

Calories

330

Calories From Fat

% Daily Value

Fat 15 g

Saturated fat 4 g

20 %

Cholesterol 20 mg

Sodium 760 mg

33 %

Carbohydrate 40 g

Fibre 3 g

Sugars 7 g

Protein 10 g

Vitamin A

15 %

Vitamin C

60 %

Calcium

15 %

Iron

30 %

Servings

8 servings, 1 cup (250 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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