Tired of the lackluster response when your family discovers the dinner menu?
This summer, break from the monotony of hamburgers, hot dogs, and potato salad with something much more vibrant: Zucchini Tortellini!
Who doesn’t love pasta? From tortellini to penne, pesto to cream, veggies to meats. There’s a pasta recipe for every mood and every season. No, we aren’t talking about the heavy, wintry kind. We’re talking about its featherlight cousin – tortellini stuffed with our favorites: zucchini, goat cheese,
and of course… a little bit of parm.
Try it in your own kitchen, or come out to Pippin Hill for an afternoon lunch to enjoy this divine summer dish. Chef Scatena recommends pairing the tortellini with a crisp Pippin Hill Chardonnay Reserve.
Read on for Scatena’s recipe for Zucchini Tortellini and San Marzano Tomato Provencal. What are your waiting for? Get cooking, and submit your photos to email@example.com for a chance to be featured on our blog.
Pippin Hill’s Zucchini Tortellini Filling
1 pound of summer zucchini, grated and rung out of water
1/3 cup chevre goat cheese
1/3 cup mascarpone
1/4 cup freshly grated Parmigiano-Reggiano
zest of 1 Meyer lemon
2 teaspoons of minced thyme
2 teaspoons of minced chive
freshly cracked black pepper and kosher salt, to taste
1. Combine all ingredients in a food processor or mixer, except for the zucchini. If using a mixer, attach a paddle. Mix on medium speed until homogenous. Filling should be smooth and spreadable, but not too loose (like the consistency of cream cheese).
2. Once proper consistency is achieved, gently fold in the grated zucchini. Taste mixture and season to taste.
3. Place filling in a piping bag and use to stuff the tortellini shells (or any of your favorite pastas!).
Pippin Hill’s San Marzano Tomato Provencal
1 12 ounce can of whole peeled San Marzano tomatoes
1 fennel bulb, medium dice
1 yellow onion, medium dice
1 medium sized yellow summer squash, medium dice
1 medium sized summer zucchini, medium dice
4 cloves of garlic, smashed and minced
2 tablespoons of extra virgin olive oil
1 small pinch of saffron threads
1 cup of Pippin Hill Chardonnay
1. Heat an 8 quart saucepan over medium flame for one minute. While waiting, smash tomatoes in a mixing bowl by squishing the tomatoes through your hands.
2. Add 3/4 cup olive oil to the pan. Once oil is hot, but not smoking (it should ripple and shimmer), add saffron threads and bloom for 20 seconds while stirring constantly.
3. As soon as you can smell the saffron, add the onion and fennel and sauté until soft (approximately 3 minutes). Deglaze with Pippin Hill’s Chardonnay. Cook out 3/4 of the wine, and then add the smashed tomatoes. Adjust heat so the sauce simmers. Cook for about 10 minutes.
4. Place another skillet over high heat for the squash. Once hot, add the remaining 1/4 cup olive oil and immediately add zucchini, squash, and garlic. Quickly roast in the pan so the vegetables achieve a caramelized look, but are still tender.
5. Fold zucchini and squash into tomato sauce and season well with freshly ground pepper and kosher salt. Add a handful of tortellini to the tomato sauce, pour yourself a glass of Pippin Hill’s Chardonnay, and enjoy!