Search This Blog

Friday, January 27, 2012

Homemade Tortellini

Okay so I finally did it........ I made homemade tortellini! I made larger tortelloni for a butter sauce and smaller tortellini for a soup and it was a blast. Okay so I admit I am a food nerd as I do enjoy spending my afternoon making pasta by hand but even I didn't enjoy that part of it the flavor and texture--that toothy bite into a fresh pasta is so very good-- of fresh tortellini was so different from dried or frozen it would have been worth it. And I dare say even if you are not absolutely in love with the taste of fresh pasta the fact that your family will now think you a rock star makes it worth it.... so have I convinced you to try homemade pasta yet? If you want to watch an expert and fellow blogger friend's shape tortellini click HERE!
1 pound homemade Pasta Dough Recipe
1 cup filling: Meat Filling. Cheese Filling, Squash or Potato Filling, be creative just remember to add nutmeg as that is traditional. See the Gorgonzola & Potato filling I made for these below.
Sauce or Broth (You can eat tortellini in a soup broth with some Parmesan cheese topping or in a creamy butter sauce like you do ravioli.)
Make your dough and separate into three pieces. Set up your pasta rolling machine and roll through each number starting with 1 two times ending with number 5.

Now cut your sheet into circles or squares:
 For big tortelloni: cut into 4 inch circles or squares
For small tortellini cut into 2 inch circles or squares
Keep this in mind: The larger tortelloni like ravioli are usually served with a sauce and the smaller are always served in a soup but not always....... so it's really  up to you!
Place a small pieces of dough in the center of each square or circle and dab edges with a small amount of water.

Fold over into triangle for the squares or a half moon for the circles and press to seal.

Now  turn over and gather corners and press together OR you can just leave it right side up and gather corners to seal. Your preference.

Place on a lightly floured lint free kitchen towel or pillow case and cover with another towel to dry for an hour.
Use after the hour or place in a sealed plastic container between sheets of wax paper and place in fridge to keep for later use for up to a day/over night.
Boil straight in the broth for 3-4 minutes and serve right away or boil in salted water for 3-4 minutes and serve with butter sauce and cheese! The larger tortelloni takes 1 minute or 2 longer.
Gorgonzola & Potato Filling
1large russet potato peeled & cut and boiled until fork tender
1/4 cup grated Gorgonzola cheese
1/8 cup grated Parmesan
fresh grated nutmeg: I like several good grates lot of this
salt and pepper to taste
1/2 Tablespoon melted butter
1/2 Tablespoon olive oil
Mash or Rice the potatoes, add the rest and stir to combine.
~Old Italian Proverb~
In Italian: "Il primo tortellino non riesce mai perfetto."

In English: "The first tortellino is never perfect."

1 comment:

Jonathan said...

These look wonderful! My hat's off to you. I guess I didn't inherit the gene necessary for homemade pasta.