TORTELLINI IN BRODO | PASTA RECIPES | JAMIE OLIVER
This is one of Emilia-Romagna’s typical dishes. It’s not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.
Total Time 4 hours 15 minutes
Yield 3–4 (about 20 tortellini each)
Number Of Ingredients 14
Steps:
- First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
- Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
- Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
- For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
- Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
- You’ll need to make the pasta in stages so it doesn’t dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
- To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
- Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
- Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it’s all used up. You can make meatballs or ragù with any leftover filling.
- To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary.
- Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.
Nutrition Facts : Calories 531 calories, FatContent 23 g fat, SaturatedFatContent 9.1 g saturated fat, ProteinContent 33.3 g protein, CarbohydrateContent 47.8 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
TORTELLINI WITH TOMATO-CREAM SAUCE RECIPE: HOW TO MAKE IT
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. —Barbra Stanger, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 459 calories, FatContent 33g fat (18g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 835mg sodium, CarbohydrateContent 29g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 13g protein.
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