Recipe for tortellini
The Italians surely know their way around pasta, and both ravioli and tortellini are pasta dishes that are extremely popular, even far beyond Italy’s borders.
The difference between ravioli and tortellini lies partially in their shape. While ravioli are flat, filled parcels usually served in tomato sauce, tortellini are delicious, filled, and navel-shaped parcels often served in butter sauce and broth. Just like ravioli, tortellini can be made in many different versions and filled with exactly what you like best!
Traditional tortellini are filled with a mixture of pork, prosciutto, and mortadella along with parmesan, egg, and nutmeg, and then served in a good broth.
In this recipe, I have filled my tortellini with a shrimp mixture, and they are super delicious and flavorful! Here I describe for you how I went about it. I was inspired by this video to shape my tortellini:
– but I will explain how I did it as well.
Tortellini Recipe
Tortellini
Ingredients
Pasta Dough
- 200 gram Tipo 00 Flour
- 1 pinch Salt a bit
- 2 pcs. Egg
Fill
- 200 gram Prawns I used boiled
- 1 pcs. Onion small
- 1 pcs. Egg
- 8 gram Flour
- Salt and Pepper freshly ground
Serving
- Butter I used truffle butter
- Boiling Water from your tortellini
- 15 gram Parmesan freshly grated - can be omitted
Instructions
Pasta dough
- Pour the flour on the kitchen counter in a pile.
- Make a hole in the middle of the pile with your fingers and crack the egg into it. Add a little salt as well.
- Use a fork to beat the egg while using your other hand to push the flour into the egg little by little. 2/3 through the flour, you will need to use your hands instead of the fork.
- Knead it thoroughly for 5 - 10 minutes. It's a bit easier if you use the heel of your hand.
- When the dough is completely smooth and even on the surface, wrap it in plastic wrap and place it in the fridge for about an hour.
Filling
- Put all the ingredients in a blender.
- Blend everything together into a fine mixture.
- Put the mixture into a piping bag.
Tortellini
- Take the pasta dough out from the fridge and sprinkle a tiny bit of flour on the counter and on your pasta machine.
- Run the pasta through your pasta machine several times until the dough becomes ultra-thin. Sprinkle a little flour on the pasta between each "rolling".
- When the pasta is completely thin, take a cutter (mine is about 7 centimeters in diameter) and make as many round pasta pieces as possible. Add a very small amount of flour to the pasta so they don’t stick together - as little flour as possible.
- Pipe the mixture onto the center of each pasta. The amount corresponds to about a teaspoon. You can also add a little freshly grated Parmesan on top of the filling.
- Form a tortellini by dabbing a bit of water halfway around the edge of the pasta.
- Fold it in half so that the dry edge sticks together with the wet edge.
- Fold it again along the same edge, so the section without filling folds over the section with filling and your tortellini is elongated.
- Wrap it around your index finger and seal the ends.
- Boil your tortellini in water with salt and olive oil. The cooking time is about 10 minutes, but feel free to taste them along the way - it depends on how thin your pasta dough is.
- Lift the finished tortellini out with a slotted spoon and proceed directly to the next step.
Serving
- Toss the cooked tortellini in melted truffle butter and cooking water, sprinkle with grated Parmesan and serve immediately!