ITALIAN TORTELLINI

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Ricetta Tortellini
Ricetta Tortellini

We are close to Christmas and, in my family, there is no celebration – ordered or not – without Tortellini… Usually the thankless task of making hundreds and hundreds of tortelli falls to Aunt Irene, who grumbles a little but at the end she is happy and every year she gives us that beautiful plate of tortellini in broth which is so Christmas-like.

So if you want to try your hand at the work, not that difficult but as a patient person, here are the instructions on how to do it.

For homemade pasta, use the recipe found here, varying the percentage of flour so that it is 50% soft wheat and 50% durum wheat.

Ingredients for the filling (for 4 dough eggs = 400 tortellini)

  • 200 g of lean pork
  • 200 g of mortadella
  • 100 g of veal
  • 100 g of turkey breast
  • 100g of raw ham
  • 130 g of Parmigiano Reggiano
  • 4 egg yolks
  • sale and pepper to taste
  • 30 g butter
  • white wine to taste

Brown the meat cut into small pieces in the butter and then add half a glass of white wine.

Add the chopped mortadella and ham.

Pass everything through the meat grinder three times (not in the mixer, otherwise the mixture will become too mushy and the meat sinews will remain)

Add the parmesan and egg yolks and mix until smooth and pass everything through the meat grinder once again and place in a plastic bag such as those for freezing (keep at least overnight in the fridge).

Prepare the homemade pasta (see recipe here) and roll out the pastry, passing it at least twice through the penultimate notch of the pastry making machine

Cut the pasta sheets into squares with sides measuring approximately 3.5 cm.

 

Place a small ball of filling the size of a peanut inside each square and close the tortellino by rolling one of the corners of the dough around the ball and up to half of the square and then close the tortellino horns with the tip upwards. At the bottom of the page you will find the VIDEO on how to roll a tortellini to perfection!

Here they are! let them dry on a cloth for a few hours and then you can eat them immediately, or freeze them for your holiday lunch 🙂

To calculate the portions of tortellini

  • 30 tortellini: 1 portion in broth
  • 50 tortellini: 1 dry portion

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