Don’t let Gordon Ramsay & Conan O’Brien get you down on these delicious Italian dumplings.Â Tortellini can be a complicated, messy affair, but I’ve got it down to a science thanks to theÂ folks atÂ About.comÂ Follow this easy recipe for tortellini & you’ll be amazing your family at every turn.Â Be sure to check out the pics on E-Recps, as they are very helpful & informative.Â Good luck & enjoy!
Ingredients for Stuffing:
- 1/2 pound pork loin, thinly sliced
- 1/4 pound turkey breast, thinly sliced
- 2 ounces prosciutto
- 2 ounces Mortadella di bologna, finely sliced
- Scant 1/4 cup butter
- 3 tablespoons grated Parmigiano
- Pinch of nutmeg
- S & P, to taste
- 1 egg yolk
Ingredients for Sauce:
- 1/3 cup heavy cream
- 1 ounce finely sliced prosciutto, shredded
- Scant 1/2 cup butter
- Grated Parmigiano
Begin by making the tortellini: melt the butter in a frying pan and sautÃ© the pork and turkey till done over a moderate flame. When the meat is cooked, remove it and mince it in a food processor, along with the mortadella and the prosciutto.
Put the mixture in a bowl, and mix in the cheese, the yolk, and a pinch of nutmeg. Correct the seasoning (about an eighth of a teaspoon of pepper and maybe a half a teaspoon of salt, depending on the saltiness of the prosciutto.)
Using 2 3/4 cups of flour, 3 eggs, a pinch of salt, and a spoonful of water if necessary, make the pasta, following the instructions for home-made pasta, or buy several sheets of fresh store-made pasta. If you make the pasta at home divide the dough into two pieces.
Roll one of the pieces out till itâ€™s as thin as a dime and cut it into 1 1/2 inch squares with a serrated pasta wheel. Put a 1/2 teaspoon of filling on each square and fold the squares diagonally to make triangles, tamping them well so the filling wonâ€™t come out while theyâ€™re cooking. Wrap each triangle around your little finger, giving it a half twist, and stick the opposing corners together to make the tortellini. Set the finished tortellini on to rest on a lightly floured surface. When youâ€™re done with the first sheet, roll out the second and continue until the stuffing is used up. Bring a pot of water to boil and add the tortellini.
In the meantime make the sauce: set the butter to melt in a deep bottomed skillet without bringing it to a boil. If you are not using the truffle, add the prosciutto to the butter. Drain the tortellini when they are still quite al dente (2-3 minutes cooking) and add them to the skillet. Pour the cream over the tortellini and finish cooking them over a low flame, stirring them carefully.
As soon as the tortellini are done, transfer them to a heated serving dish. Sprinkle them with grated cheese, the sliced truffle, if youâ€™re using it, and serve.