Yes this cucumber tortelloni dish sounds odd, but it’s become a real go-to when we want a super-quick supper that still tastes homely and fresh. We tried it out on Bibi a few years ago too, and, though sceptical at first, she loved it as well.
Unlike the Pasta in Brodo we featured recently, we tend to use the slightly larger tortelloni here. We like the ones stuffed with ham & cheese, or sausage. But you can use any filled pasta you like.
We started making this cucumber tortelloni during the pandemic. Estella was very young, and found it quite hard when her school closed. We were also living away from home due to a flood, which didn’t help. Very unusually, Estella went off some foods for a bit. So Emily tried lots of different dishes – keeping the flavours simple and using ingredients Estella really liked – to tempt her. Cucumber, cheese and stuffed pasta were three of those ingredients. So this dish was born – and it was a hit, so it stuck.
We don’t know quite why we started using pre-grated cheddar in this dish. It’s a product we don’t normally buy, cheese being so easy to grate. Perhaps there was a pandemic-induced cheese shortage in our local shop! But somehow this pasta is just nicer with it than with home-grated – we think because the cheese stays firmer and doesn’t melt, which suits the dish and adds texture. Using it also makes this speedy pasta even easier and speedier. It’s a perfect simple meal after a busy day at uni or work – do give it a try!
This cucumber tortelloni takes only minutes to prepare – the longest job is bringing the water to the boil for the pasta. So first place a large pan over a high heat, with a little water in the bottom. Boil a kettle (or two) and top the pan up so you have a large pot of water. Add some salt, and bring to a rolling boil. We use a pasta pan, but you can use a large saucepan – just make sure you have plenty of room for both your pasta and a large amount of water.
While the water is coming to the boil, chop the cucumber into medium-small bite-sized cubes. Slice the cucumber first, then cut each piece into 4 or 6, crosswise. This is your prep done!
When the water is at a rolling boil, add the tortelloni. It will cook very quickly! Check the time on the packet, but in our experience most fresh filled pastas cook faster than the stated time.
Our pack today said 3 mins cook time; it was ready in 2 mins. The pasta is done when it floats right to the surface, looks glossy and fatter, and the coil (if using tortelloni) is just beginning to ‘strain’. Don’t cook beyond this point as the tortelloni will burst and your pasta will be wet and too soft. Drain, and add back to the dry pan over a low heat.
Jake sticks his nose in
These doneness tips are helpful, but the best way to test the tortelloni is to bite into one. We suggest you do this a good minute before the stated cooking time, or as soon as you begin to suspect it may be cooked. If you like the one you bite, drain!
Immediately add a large knob of butter and the cucumber. Stir very gently, taking care not to break the pasta, so it is coated in the butter and the cucumber just wilts. This will only take about a minute.
Serve the cucumber tortelloni immediately, and top generously with the cheese.
Look how lovely something so simple is on the plate! Enjoy!
