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tortellini tomato sauce flour eggs extra-virgin olive oil butter extra-virgin olive oil ground turkey ground veal ground pork shoulder mortadella egg nutmeg extra-virgin olive oil onion garlic thyme carrot tomatoes salt
Viewed: 43 - Published at: 6 years agoIngredients
- 1 1/4 pound tortellini, recipe follows
- 2 cups basic tomato sauce, recipe follows
- Parmigiano-Reggiano, grated
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
- 2 tablespoons butter
- 1 tablespoons extra virgin olive oil
- 4 ounces ground turkey
- 4 ounces ground veal
- 4 ounces ground pork shoulder
- 4 ounces prosciutto, finely diced
- 4 ounces mortadella, finely diced
- 1 egg, beaten
- 1 cups Parmigiano-Reggiano, grated
- 1/8 teaspoon nutmeg
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
Method
- Cook tortellini in boiling salted water for 8 to 10 minutes, or until all the tortellini are floating on top of the pot.
- While the tortellini are cooking, slowly heat the tomato sauce.
- Ladle equal portions of tortellini into 4 warmed pasta bowls.
- Ladle the tomato sauce onto the warm tortellini, and top with grated Parmigiano.
- Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
- Make a well in the middle of the flour and add the eggs and the olive oil.
- Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
- The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands.
- Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
- Lightly re-flour the board and continue kneading for 6 more minutes.
- The dough should be elastic and a little sticky.
- Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.
- In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
- Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
- Add the prosciutto and mortadella and cook for 5 minutes more.
- Remove from heat and allow to cool.
- Place in a food processor and mix to combine.
- Add the egg and the Parmigiano-Reggiano and mix well to combine.
- Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
- Set aside in the refrigerator until ready to use.
- Roll the pasta into sheets using a pasta machine.
- For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
- With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares.
- Place 3/4 teaspoon of filling in the center of each square.
- Fold into triangles, press out any air around the filling, and press to seal the edges.
- Bring the points of the long side together to form a ring, and seal between your fingers.
- Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate.
- Unused tortellini may be stored frozen for up to 2 months.
- Yield: 1 1/4 pounds
- In a 3-quart saucepan, heat the olive oil over medium heat.
- Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until as thick as hot cereal.
- Season with salt and serve.
- This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- Serve over tortellini.
- Yield: 4 cups