THE tortellini I'm a first course typical of Bolognese cuisine. It is about stuffed egg pasta : squares of fresh pastry first stuffed with dough of pork loin, mortadella, raw ham And parmesan Reggiano; in the end closed to art; in a closed triangle with a hole in the center, Which takes the form of tortello give her small size because of this "tortellino" derived from "cake". Let's talk about one ancient preparation that it even seems date back to 1100 ; today very famous all over the world, like certified at the Chamber of Commerce of Bologna and codified by Confraternity of Tortellino. inevitable for the Christmas Eve lunch and Christmas Menu! You want prepare them too? Here she is Homemade Tortellini Recipe with all Advice And Tricks illustrated with step by step photos for the perfect success own like those of the Bolognese pasta factories!
Like any traditional recipe they exist different versions and some regional variants, but also some nuances between the various Bolognese families! What I give you today is there Original recipe of the tortellini of my grandmother Bolognese friend doc
It's about a simple preparation although hardworking. It is necessary to have a few hours available for the formation of tortellini. In fact, the dough is prepared in a few minutes. The secret for a excellent filling and the rest in the fridge, where all the ingredients embrace the scents. While as tradition commands, for the formation of tortellini you have to follow 2 rules : First of all realize squares of 2.5 cm to the 4 cm (my 3 cm) and respect same measure for all. In the end carefully seal the triangle squeezing the edges so much that it looks like a single sheet of pastry! this will allow you to make the perfect tortellino and that does not open during cooking!
Once you are done you can cook them as you prefer! Making the classics Tortellini in broth, or blanch them in water e season them to taste: Tortellini with cream, or with a tasty Ragù
also tortellini, just like Ravioli, Gnocchi and Cannelloni, they are a first course for special occasions, not just for Christmas holidays but also Sundays with the family and with friends! Test yourself, you will have fun!
Discover also:
Lasagne al forno (how to make lasagna Bolognese illustrated step by step)
Tortellini recipe
| Preparation | Cooking | Total |
|---|---|---|
| 30 minutes | 10 minutes | 40 minutes |
|
Quantity for 4 people |
|---|
|
For pasta :
For the stuffing :
|
How to make Tortellini
First of all, sear the pork loin in a pan with 1 teaspoon of butter or if you like extra virgin olive oil 1 minute per side. then cook by adding 1 tablespoon of water for 7 – 8 minutes,
This passage it is not always foreseen by the original recipe, but necessary to avoid the consumption of not perfectly cooked meat.
Leave to cool and drain perfectly. Finally, with the help of a blade mixer, chop the pork loin, the ham, the mortadella all together, until you obtain a soft and fine pulp.
Then transfer to a bowl, add 1/2 teaspoon of nutmeg, egg and Parmesan, knead well until you get a full-bodied and soft dough.
I don't add salt because I don't prefer particularly salty fillings. The specification provides for the use of a pinch! Evaluate according to taste. Knead well:
Finally, seal with cling film and place in the fridge for a minimum of 6 hours, preferably 1 full day!
After the indicated time, you can make fresh pasta.
First of all, place the flour with the salt in the center of a pastry board, the eggs in the center and start mixing with a fork, incorporating the flour on the side towards the center. Then proceed to knead with your hands until it forms a homogeneous and non-sticky dough.
If you want to see the photos of the various steps you can look at the article FRESH EGG PASTA
Then seal in a film and let it rest at room temperature.
How to make tortellini
According to the Bolognese tradition, the dough for making homemade tortellini is rolled out strictly by hand, with a long rolling pin, sprinkling flat and surface with a pinch of flour, until a thin 2 mm sheet is obtained.
If you are not practical you can roll the dough with the machine. By dividing the dough into 3/4 pieces. always helping you with the flour, you will have to obtain 2 mm thick sheets.
Once you have obtained the sheets, dust them with flour and cover them with a film very well, otherwise they will dry out and you will have difficulty forming the tortellini.
Proceed by carving one sheet at a time.
If you have the TORTELLINI SIZE, everything will be immediate. You can make 3 x 3 triangles right away.
Otherwise you will have to make strips of 3 cm, then overlap them and cut 3 cm squares.
Then I recommend not to leave them overlapped and cover them with a film very well.
At this point, place a tip of a teaspoon of filling in each square.
Proceed by adding the filling on 10 pieces at a time.
1) first of all close the rectangle in a triangle by brushing the edges with a damp handkerchief and sealing the triangles to perfection
2) make small folds on the sides of the triangle
3) finally join the two edges leaving a hole in the center and sealing them with a pinch.
As you can see from the photos below it is very simple:
Arrange the tab by spreading it out and complete in this way.
Make yourself comfortable because it will take 2 – 3 hours to complete but the satisfaction will be a lot!
Yours are ready Homemade tortellini!
Once prepared you can immediately cook them in boiling water with salt. They will be ready in about 1 and a half minutes, when they rise to the surface!
You can keep them in the fridge for 1 day perfectly sealed with a film
Finally you can also freeze them. I recommend that you freeze them in trays, once hardened, put them in plastic bags. Later you can cook them directly frozen
.
Like any traditional preparation they exist different version and many small ones zone variants! What I give you today is there Original recipe of the Roccoco that the my Neapolitan family prepare each Immaculate and accompanies us for all Christmas holidays; for as long as I can remember!
Roccocò hard (Spaccadenti)
