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Tortellini with cheese

Tortellini with Cheese

Tortellini—Italian meat-filled pasta. Make it in your own kitchen! So good! Think of it this way: our dumplings are basically pasta too. That's exactly how the Italians see it—tiny dough pouches with a savory meat filling that the whole family shapes together, called tortellini. And here's the recipe, right in your hands.

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Recipe author

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Composition / ingredients

Servings:

Wheat flour

400

Eggs (large, about 200 ml cracked)

Veal

Pork (tenderloin)

Boiled sausage (Italian mortadella, or any plain boiled sausage)

Ham (prosciutto)

Parmesan

150

Butter

Nutmeg

Salt

Ground black pepper

Meat broth

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 29 % 7 g

Carbohydrates 38 % 9 g

117 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Sift the flour into a mound.
Step 2:

Make a well in the center.
Step 3:

Crack the eggs into the well.
Step 4:

Start mixing, gradually drawing in the flour from the edges.
Step 5:

The color of the dough depends on the color of the yolks.
Step 6:

Once the dough comes together, you can knead it by hand. That said, experienced cooks knead by hand from the very start, no fork or spoon needed.
Step 7:

Wrap the dough in plastic and let it rest. This lets the gluten develop so the dough rolls out nicely.
Step 8:

For the filling, melt the butter.
Step 9:

Add the diced pork.
Step 10:

And the veal, diced the same way. Cook until done, but don't overcook it—you want the meat to stay juicy.
Step 11:

Put the ham (prosciutto) into a blender.
Step 12:

Add the boiled sausage.
Step 13:

Add the cooked meat.
Step 14:

And blend.
Step 15:

Grate the Parmesan on the small holes of a box grater and add it to the bowl.
Step 16:

Crack an egg into the filling. Blend until smooth, then season with nutmeg and black pepper to taste. The filling is salty on its own, so it usually doesn't need any added salt.
Step 17:

Roll out the dough.
Step 18:

First cut it into strips about 2 inches (5 cm) wide.
Step 19:

Then cut them into squares.
Step 20:

Place a small dab of filling on each square.
Step 21:

Now shape them—first fold each into a triangle.
Step 22:

Then wrap the triangle around your finger and pinch the ends together.
Step 23:

Here's how it looks. If the dough has dried out and won't seal, moisten the edges with water.
Step 24:

Cook the tortellini in batches in the meat broth for about 3 minutes.
Step 25:

Lift them out with a slotted spoon and serve with simple sauces—cream, vegetable, and so on. Sprinkle with Parmesan and black pepper. Sometimes they're served right in the broth as a first course.