Tortellini might just be my favorite stuffed pasta beating out ravioli, shells & cannelloni. It makes sense that it has been around for centuries with two Italian cities, Bologna & Modena, claiming the origin. Whether you believe the story of the shape being based off of Venus, the goddess of loves’ bellybutton or that of an innkeeper peeping through a keyhole on a renaissance beauty #creepy you can not argue that the tortellini is not a thing of beauty.
My version of tortellini en brodo is pretty traditional with a pork, prosciutto, mortadella & Parmigiano filling then gently cooked in a light chicken broth enriched with a piece of Parmigiano rind. It is Italian tradition to eat this dish on Christmas & New Years Eve but I’m not Italian & like to make this dish a few times during the holiday season or when I’m really craving a comforting bowl of soup.
In this class you will learn how to make pasta, roll out fresh pasta sheets, fill, shape & cook tortellini, make the meat filling, make the brodo & serve.
Egg Pasta Dough
yield: 12 3⁄4 Oz
- Add “00” flour to the table & sprinkle salt on top.
- Using your fingers or a bench scraper, create a “well” so your wet ingredients do not escape.
- Add your yolks, olive oil, & water.
- From the center start mixing the wet ingredients with the dry ingredients. Move in a circular motion & move outward.
- Using your hand or bench scraper, start folding in the outer layer of dry ingredients to fully incorporate.
- The mixture should resemble a pie dough (crumbly).
- Using your hands, start kneading the dough until it is smooth.
- Wrap in plastic & rest for at least 20 minutes.
Tips: If your dough is not coming together, add a little more water. If you’re cooking at a higher altitude, you may need to add up to 10% more water.
2 Tablespoon | 29 g Unsalted Butter
2 Each Bay Leaves
4 Oz | 112 g Pork Shoulder cut in 1 inch cubes, large dice
4 Oz | 112 g Mortadella or Bologna, large diced
1 ½ Oz | 42 g Prosciutto, chopped
¼ Cup | 18 g Parmigiano-Reggiano, grated (with rind reserved)
½ Each Egg, beaten
¾ Teaspoon | 1 g Nutmeg, ground
To Taste Kosher Salt
To Taste Black Pepper, fresh ground
- In a pan over low heat, add butter & melt.
- When melted, add in bay leaves & cook for 1 minute to infuse.
- Turn heat up to medium, & add the pork shoulder to sear. Stir frequently with a wooden spoon, until the meat has browned all over & cooked through (8 minutes).
- Remove meat from pan & set aside to cool (keep pan to the side to use with the brodo recipe later).
- Once meat has cooled, transfer to a food processor.
- Add in prosciutto & mortadella.
- Pulse chop until coarsely ground.
- Add in cheese, nutmeg, salt, & pepper. Blend. Adjust seasoning to your liking.
- Add in egg, blend, until combined then set aside.
Tips: Use whole nutmeg and grate it fresh if you can, it will have better flavor than the store bought ground.
yield: 12 cups | 4 quarts
- Heat pan that the pork was seared in to medium heat.
- Add in shallots, & garlic.
- Sweat until translucent.
- Deglaze with white wine & reduce to sec (while reducing, scrape fond from the pan with a wooden spoon).
- Add in chicken stock.
- Bring to a boil, & reduce to a simmer.
- Add in parmigiano rind & reduce by ⅓. Skim the impurities. Strain.
yield: about 100 pieces
- Roll out pasta, working your way down to your pasta machines to the thinnest setting (#1).
- Place the pasta sheets on parchment paper dusted lightly with 00 flour. Cover with a damp towel as you complete rolling out.
- Next, lay the pasta sheets on a floured surface & cut into 1 ½ x 1 ½ inch squares (use a ruler or straight edge to guide you).
- Using a teaspoon, pastry bag or your hand, place a pea sized amount of filling onto the center of each square. Work with 6 squares at a time, keeping the other squares under a damp kitchen towel.
- Hold the spray bottle a foot or 2 above the pasta & press once to release a mist of water over the exposed squares, then form the tortellini.
- Working with one square at a time, fold the square in half to form a triangle & press the edges together to seal them.
- Hold the triangle with the center point facing down & bend the two ends around, overlapping the ends by about ¼ inch & pressing them together.
- As the tortellini are assembled, arrange them pointed side up on the floured surface. Make sure they are not touching.
- Repeat with the remaining dough & filling.
Cooking & Plating
- Pour brodo into a large pot & bring to a boil.
- Reduce to a simmer.
- Gently add in tortellini & cook until they float to the surface (2 minutes).
- Ladle tortellini into a bowl & grate cheese on top.
Tips: Add a pat of butter to your bowl if you want a richer brodo or drizzle with extra virgin olive oil for the same effect.powered by Crowdcast
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