Homemade Tortellini are superb little Italian parcels of pasta with a tasty filling. I have been making these for years and their attraction never grows old. They are remarkably easy to produce and cook and a brilliant main dish. A simple creamy white wine or garlic butter sauce and a grating of parmesan will make this dish perfect.
If you wish to freeze the tortellini then once they are made, add them to a pan of boiling water literally for 10 seconds and then remove. Place them on kitchen paper to remove excess water. Transfer to a parchment/greaseproof paper lined tray(s) making sure they are not touching each other and place the tray(s) into the freezer for a few hours. Once frozen, remove and place individual portions into sealable freezer bags and place back in the freezer for up to a month. To cook the frozen tortellini, follow the same instructions as if fresh and do not thaw. The speed of being able to create a tasty tortellini dish is minutes instead of over an hour. The benefits of making in advance. I like to cook the Tortellini in chicken stock but vegetable stock or slightly salted water are good substitutes.
Homemade Tortellini
Equipment
- 1 Mixing Bowl
- 1 Rolling Pin
Ingredients
- 3 large eggs free range
- 260 g all purpose flour
- 1 pinch salt
Instructions
- Add the flour, eggs and a pinch of salt into the processor except with a dough blade. Turn on low and as the eggs start to mix with the flour, increase the speed slightly until the dough becomes a lovely smooth ball with the sides of the bowl lovely and clean.3 large eggs, 260 g all purpose flour, 1 pinch salt
- Remove from the bowl and wrap in plastic wrap/clingfilm. Pop this into the fridge as well for 30 – 40 minutes.
- When ready, divide the pasta dough into thirds working with one part at a time keeping the rest under a damp kitchen towel to prevent drying out.
- Roll the pasta dough into very thin sheets or use a pasta machine. When the pasta is ready, cut the sheets into squares approx. 1.5-inch square.
- Add about half a teaspoon of your filling to each square and then fold the square into a triangle with the filling in the centre of the longest side. Then gently roll the triangle from the longest side to the point sealing the filling in. Then gently fold the two ends together to form tortellini.
- To serve tortellini is very easy. Place a saucepan over a medium high heat and add the beef stock. Once boiling carefully lower the pasta into the stock and don’t worry they will sink.
- However, when they float to the surface, they are cooked and should be removed and served immediately either with the stock or with a thick cream sauce and chopped herbs.
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