Tortellini Recipe Made Easy

June 19, 2006 | Posted by Allison as Pasta Please at 12:42 pm | Comments »

Don’t let Gordon Ramsay & Conan O’Brien get you down on these delicious Italian dumplings. Tortellini can be a complicated, messy affair, but I’ve got it down to a science thanks to the folks at About.com Follow this easy recipe for tortellini & you’ll be amazing your family at every turn. Be sure to check out the pics on E-Recps, as they are very helpful & informative. 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

What’s Next:

Begin by making the tortellini: melt the butter in a frying pan and sauté 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 it’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 won’t come out while they’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 you’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 you’re using it, and serve.

Eat well & Laugh often!

Do you like this article? Submit it to Blogosphere News!

Related Posts