This morning we learned to make a classic, elegant Tuscan pasta, Tortelli (think Tortellini are smaller version of stuffed pasta), filled with ricotta and pureed butternut squash. We made them with two different colored pastas we made from scratch. You will learn to make multi-colored pastas at Toscana Saporita in the regular class, using spinach (green), cocoa powder (brown), beet juice (pinkish), and more! These we tossed with a light sauce of a little butter and sage, and they were absolutely delicious! A perfect combination for autumn in Tuscany!
Buon’ Appetito!
