Tortellini recipes easy

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How to make homemade tortellini?

Tortellini are usually stuffed with cheese and leafy vegetables such as spinach.

Tortellini are stuffed pasta typical of Bologna and Modena located in Emilia-Romagna. The recipes for the stuffing and the dough of this an essential part of Italian cuisine was respectively deposited in 1974 and 2008 by the Brotherhood of the Tortellini at the Chamber of Commerce, Industry and Handicrafts of Bologna.

The stuffing is traditionally made with pork loin, cured ham, mortadella, an egg, and parmesan cheese, but there are also a number of variations such as spinach and ricotta cheese or porcini mushrooms. Cooked in a meat broth or gratinated with mozzarella cheese and tomato sauce, tortellini make our heads spin.

Preparation                        Cooking                        Portion(s)

 25 minutes                        15 minutes                  4 servings

Chef's Recipes -

Fresh pasta dough no longer holds any secrets for you? Lasagna, tagliatelle, spaghetti, and even ravioli, you know how to make it. Feel like a change? Learn how to make tortellini easily.

🚩Ingredients :

 Ingredients of the mascarpone tomato sauce (2 persons)

  ✔️ 200g of fine durum wheat semolina or flour
  ✔️ 2 eggs
  ✔️150g of ricotta cheese
  ✔️ 200g of fresh spinach
  ✔️100g of parmesan cheese
  ✔️ 20cl of cream
  ✔️Salt and pepper

🚩Instructions :

Steps to follow

1. Pour the fine durum wheat semolina or flour on a work surface and add a pinch of salt. Dig a well in the center and break the 2 eggs. Knead then for a few minutes so that the dough becomes supple. Add a little flour if the dough is too wet, or a little water if it is too dry.

2. Stalk the spinach, rinse it and cook it for a few minutes in boiling water. Let it cool and then squeeze it to extract as much water as possible.

3. Chop the spinach and mix it with the drained ricotta cheese. Season with nutmeg, a little grated parmesan, salt, and pepper. The stuffing must not be too moist, otherwise, it may pierce your dough.

4. Spread the dough thinly with a rolling pin or a rolling mill. Cut out squares large enough (5cm side) and regular.

5. Place a ball of filling in the center of each square and fold the dough into a triangle by moistening the edges with your fingers. Then, press well around the stuffing and fold the stuffing part over itself. You just have to fold the 2 corners on each other. You can also fold the tip if it does not do itself. The different phases are shown in the picture below.

6. Heat the cream in a saucepan. Gradually add the grated parmesan cheese and let it reduce a little. Finish by seasoning the parmesan cream with black pepper and a little salt to taste.

7. Your plate of tortellini ricotta spinach accompanied by the parmesan cream is ready. All you have to do is open a good Italian wine for a very pleasant tasting!

🚩 Tips and tricks :

If the stuffing is too moist, you can add some breadcrumbs.

You can choose other cheeses than parmesan to make the sauce.

Tortellini with bacon and mushrooms

Fancy a Tortellini with bacon and mushrooms? Discover this pasta recipe and give your opinion in the commentary

🚩Ingredients :

  ✔️500 gr of stuffed tortellini (ricotta, spinach)
  ✔️250 gr of bacon
  ✔️ 1 small box of mushrooms
  ✔️250 ml of liquid fresh cream
  ✔️ 250 ml of milk
  ✔️1 shallot
  ✔️ 2 cloves of garlic
  ✔️Salt, pepper, nutmeg
🚩Instructions :

Cook the pasta in boiling salted water, respecting the cooking time given on the package.

On the other hand, brown the bacon in a dry non-stick frying pan. When they start to brown, add the finely chopped garlic cloves and shallot and leave to cook without coloring. Add fresh cream, milk, and 50 g grated parmesan cheese. Allow thickening a little. Add the drained mushrooms. Season with pepper and grate a little nutmeg. Drain the pasta and pour it into the pan with the sauce.

Serve immediately with freshly grated Parmesan cheese.

Asparagus Tortellini

These small pasta stuffed with asparagus emphasize simple and fresh tastes, nothing super-sophisticated here. A simple mixture of asparagus and ricotta, which you can of course replace with good goat cheese, garnishes this tortellini, which are then seasoned with a gremolata.

Tortellini aux asperges, gremolata à l'estragon, huile d'olive et chantilly aux herbes et au citron...Tortellini aux asperges, gremolata à l'estragon, huile d'olive et chantilly aux herbes et au citron

This dish is in between the comforting dishes we enjoy in winter, with this homemade tortellini pasta, but with lots of really fresh flavor’s, with seasonal untried asparagus for the filling, and a good tuft of fresh herbs.

These asparagus filled tortellini focus on fresh and simple flavors, nothing too fancy here. A simple mix of asparagus and cheese for the filling (I used ricotta, but any other fresh cheese will do the job, I would definitely recommend trying goats cheese if you have some available!), and a refreshing gremolata to stratify those little filled pasta. Gremolata is an Italian condiment, made of parsley, garlic, and lemon zest, often served with meat or fish, but it goes really well with vegetables too. I swapped the parsley for refreshing tarragon, and widow some lemon juice and good olive oil to the gremolata to season the cooked tortellini.

And as for the whipped cream, well, it just finishes up the dish with a touch of gourmandizing. Simply whip some double cream, add a handful of fresh herbs of your choice, a twist of lemon, and that fresh, foamy texture goes so well, with the pasta.

🚩Ingredients :

For 3 to 4 people as a starter

For the pasta dough 

  ✔️200g flour + extra for dust
  ✔️2 eggs
  ✔️ Salt, to cook the pasta

For the asparagus filling:

  ✔️100g green asparagus
  ✔️ 70g ricotta cheese (or other fresh cheese)
  ✔️30 g grated parmesan cheese
  ✔️2 tbsp. chopped chives
  ✔️salt and pepper
For the gremolata:

  ✔️1 clove of garlic
  ✔️ 1 small bunch of tarragon
  ✔️Zest of half a lemon (organic)
  ✔️1 tablespoon of lemon juice
  ✔️3 tablespoons of olive oil

For the lemon and herb whipped cream:

  ✔️2 tablespoons lemon juice
  ✔️20 cl double cream (whipping cream, 35%)
  ✔️2 tablespoons fresh herbs (I used tarragon and mint, but you can use parsley, chives, basil, dill...)
  ✔️1/2 teaspoon of salt
  ✔️3 tablespoons of olive oil

🚩Instructions :

In a large bowl, or on a wipe work surface, put the flour, make a well in the center, then add the eggs. Mix to form a wittiness of dough (add a splash of water if needed), then transfer the dough to the work surface and knead for a minute, until getting a smooth and rubber band dough. Wrap the wittiness of dough, and let it rest for 30 minutes at room temperature.

Meanwhile, prepare the filling. Roughly chop the asparagus, then put them in the trenches of a supplies processor, and pulse until they're finely chopped (you can of undertow do this by hand too). Add the chives, parmesan, and ricotta, and season with salt and pepper. Mix well, and set aside.

Prepare the gremolata: finely grate the zest of half a lemon and the clove of garlic, chop the tarragon leaves very finely, and mix them together, withal with 1 tbsp. of lemon juice and olive oil. Set aside.

Put a large trencher and a whisk in the freezer for 10 minutes.

Finely chop the herbs of your choice.

Pour the surf in the unprepossessed bowl, and whisk for well-nigh 2 minutes, or until the surf is zappy and forms stiff peaks. Fold the chopped herbs, salt and lemon juice, and alimony in the fridge until serving.

Use a pasta machine to roll thin sheets of pasta, or do this by hand:

Dust a big work surface with flour, and roll the pasta dough with a rolling pin, as thin as possible (about 1 mm thick would be ideal).

Cut squares of 5cm x 5cm in the rolled pasta with a sharp knife. Put half a teaspoon of the asparagus filling in the middle of each square. Using a pastry skim or your finger dip, gently put a tiny bit of water on 2 sides of the squares.

Fold the opposite corner wideness the square to form a triangle, pinch the sides to tropical the pasta, then join the two marrow corners of the triangle together to form the tortellini. Set whispered on a chopping board, and repeat with all the pasta and filling.

Boil some water in a large pot, and add some salt.

Keeping the water on a rolling boil, melt the tortellini for well-nigh 4 minutes, then scoop them out of the water with a slotted spoon and drain.

In a large bowl, mix the cooked tortellini with the gremolata olive oil, then transfer to serving plates and top with some herb and lemon whipped cream.

🚩 Tips and tricks :

Storage: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.


     Enjoy it...Bon appetit

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