Homemade Italian Tortellini

Tortellini is the most famous italian stuffed pasta and this is the classic recipe to do them at home. The ingredients are simple and genuine, the making of tortellini requires a little time and commitment but the taste worth the effort without doubt.
Fun fact: Legend claims that Tortellini was inspired by the goddess Venus' navel. One evening after a day of battle between Bologna and Modena, Venus, Bacchus and Mars found refreshment at the inn Corona in Castelfranco Emilia. The next morning Mars and Bacchus moved away from the inn leaving Venus dormant;
When she woke up, she called the other companions to hear where they were. the innkeeper came to see if he could help and saw the little-dressed goddess was so impressed by its splendid shapes that he returned to the kitchen and created a pasta inspired by Venus' navel…and so was born the Tortellini.
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Video recipe HERE
Serving for about 6 persons
INGREDIENTS
For the filling
- 100 gr ( 3.53 ounce ) pork loin
- 100 gr ( 3.53 ounce ) mortadella
- 100 gr ( 3.53 ounce ) cured ham ( prosciutto dolce if possible )
- 150 gr ( 5.29 ounce ) grated parmigiano
- 10 gr ( 0.35 ounce ) butter
- 2 eggs
- nutmeg
- black pepper
- salt
For the dough
- 320 gr ( 11.29 ounce ) all-purpose flour
- 80 gr ( 2.82 ounce ) semolina flour
- 4 eggs
- 25 gr ( 0.88 ounce ) extra virgin olive oil
- salt
INSTRUCTION
- in a pan put 10 gr butter and 100 gr pork loin diced
- let the pork loin brown well and drain from the excess of butter
- in a meat grinder put the pork loin, 100 gr mortadella and 100 gr cured ham ( prosciutto dolce if possible )
- add to the mixture half nutmeg grated, 150 gr grated parmigiano, black pepper and 2 eggs
- Mix well the mixture and add salt if needed ( you should taste the mixture because the flavor can vary depending on the type of cured ham and mortadella)
- cover with a plastic wrap and let it rest for 2 hours
- Now let's prepare the homemade pasta as usual so 1 egg every 100 gr flours. For the flours we will use all-purpose and semolina flour in a proportion 4 to 1 so for this filling about 320 gr all-purpose and 80 gr semolina flour
- Put the flours on a pastry board making a hole in the center where you will put 4 whole eggs and 25 gr extra virgin olive oil.
- With a fork amalgamate the eggs and let the flour be incorporated, salt the dough and continue this operation until it will be possible to work it by hand.
- work the dough until it is smooth and even. Leave it to rest in a film in the fridge for 30 minutes at least.
- work the dough with a rolling pin and divide in several part
- now with the help of a pasta machine begin to lower the thickness of the dough
- the dough will be ready when it is less of one millimetre thick. I usually use the lower setting of thickness
- now cut the pasta dough to obtain squares 4 cm long, i use a pasta cutter to obtain several squares at the time and speed up the process
- Take a pasta square and put a little of filling in the middle then fold the square into a triangle. --.--. --- Finally, roll up the triangle and join the angles creating the typical shape of the tortellini like you can see in the video
if the pasta dries too much you can moisten the edges of the dough square with a finger wetted in a little water. this will help to seal the tortellini.
Put the tortellini on a tray lined with parchment paper. If you want you can also frozen tortellini, to do so put the tray in freezer a few hours, in this way they will remain intact and will not stick during freezing, when the tortellini are well frozen you can transfer them in bags to save space in the freezer
Cook tortellini into boiling beef and poultry stock. If frozen, do not unfreeze.
You can also prepare tortellini without broth. Cook them in abundant salted water, when they are ready ( 4/5 minutes usually) drain them and season with a heavy cream sauce with ham and peas. If you want more precise instruction for this kind of seasoning ask in the comment section
That's all if you have any question feel free to ask. If you want to see a specific italian recipe just ask here ^_^
Daily Beetle di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons Attribuzione 4.0. creativecommons.org/licenses/by/4.0/
Fonte: incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025
Artista: incompetech.com/
#tortellini
#tortellinirecipe
#stuffedpasta
#italianfood
00:00 Presentation
00:12 Tortellini Filling
03:07 Tortellini Dough
4:39 Dough Preparation
07:18 Tortellini Making
08:43 Ingredients

[@britbrown2025]

Wow...simply delicious! You make the raviolies/tortellinis with such an ease that it's evident you've been doing it for a while. Out of curiosity, is it quite normal for Italians of modern days (in general) to be quite at ease in the kitchen? I know a LOT of people in England that can't cook or are very basic at it and will never imagine making homemade pasta or cookies ever.

[@gnamitalianrecipes5771]

We definitely have a certain tradition and culture at the culinary level as Italians and i have many friends that are at ease in the kitchen, as always there are exception and also i have some friends that's not able to cook not even an egg 😂 To be fair this was the second time that i was doing tortellini but once that you understand the the technique to close the tortellini it becomes quite easy ^_^

[@lobanadi5722]

"Hi everyone. Welcome gnam."

[@gnamitalianrecipes5771]

😁