Tortellini is a type of egg pasta typical of Emilia Romagna, specifically originating from the areas of Bologna and Modena. They are small pork-filled ravioli (made with loin, prosciutto, and mortadella) and Parmigiano Reggiano, usually prepared for Sunday lunch or special dinners and festivities. In this Bolognese version, the filling is raw, while in Modena, if desired cooked, one can follow the advice of sfoglina Rina Poletti in our in-depth article on how to make tortellini.
The process of making tortellini is demanding. It requires patience while waiting for the resting times of the filling and the pasta and a certain level of manual skill for shaping the tortellini. As manual dexterity is acquired through experience, attempting to prepare homemade tortellini, perhaps in the company of grandparents, children, or friends, can be a fun communal exercise.
Following the traditional recipe, tortellini should be
cooked in abundant meat broth and served in fondue pots with grated Parmesan
cheese on the side. However, if you prefer them dry, you can opt for tomato
tortellini or delicious cream tortellini.
Finally, do not forget that tortellini, like all filled
pasta, can be stored in the freezer: when ready to consume, simply immerse them
in boiling broth while still frozen and let them cook for 2-3 minutes from the
return of the boil.
HOW TO PREPARE: TORTELLINI
Step 1:
Prepare the tortellini filling at least 12 hours in advance
of the rest of the preparation: combine the meat, prosciutto, and mortadella
that you have previously ground by the butcher in a bowl. Add grated Parmesan
cheese, egg, and plenty of grated nutmeg. Knead everything by hand until
amalgamated and season with salt and pepper (keeping in mind that the mixture
is already very flavorful on its own). Cover with plastic wrap and let rest in
the refrigerator for 12 hours.
Prepare the filling for the tortellini at least 12 hours
ahead of the rest of the preparation: combine the meat, ham, and mortadella
that you have previously ground at the butcher in a bowl. Add grated Parmesan
cheese, egg, and plenty of grated nutmeg. Knead everything by hand until
combined and season with salt and pepper (bearing in mind that the mixture is
already very flavorful on its own). Cover with cling film and let it rest in
the fridge for 12 hours.
Step 2:
After this time, prepare the egg pasta: on a pastry board,
form a well with the flour, being careful to reserve a small amount aside to
adjust the consistency only if necessary. In the center of the well, add the
cracked eggs and beat them with a fork while gradually incorporating some flour
from the edges by hand. When there is no more liquid left, knead by hand with
an energetic movement from the outside inwards. If necessary, add a small
amount of the reserved flour to adjust the consistency: you should obtain a
smooth, homogeneous, and elastic dough. Wrap it in cling film and let it rest
for 30 minutes at room temperature before rolling out the dough.
Step 3:
Take the dough and roll it out by hand: flatten the dough
with the palm of your hand on the pastry board and begin rolling it out with a
long rolling pin, starting from the center and working towards the edges. Turn
the dough frequently to ensure a regular shape. When it has reached a larger
size, roll it around the rolling pin, dusting lightly with flour only if
necessary. Roll it out until it is very thin.
If using a pasta maker: divide the dough into 4-5 portions,
leaving the remaining portions wrapped in cling film. Flatten it with a rolling
pin on a lightly floured surface to roughly the width of the rollers. Attach
the fresh pasta machine to the table with the appropriate clamp and insert the
handle into the smooth roller. Rotate the wheel to the initial position,
determining the maximum opening of the rollers. Pass the dough through the
machine, then reduce the thickness by one notch by rolling the dough again
until reaching the last notch. Sprinkle lightly with flour as needed during the
process until you get a very thin sheet (1-2 mm). Repeat with the remaining
dough, leaving the sheets already prepared on a lightly floured surface.
Step 5:
Proceed with the making of the tortellini. Using a smooth
pastry cutter, cut squares from each sheet of pasta no larger than 3 cm on each
side. Place a small amount of filling in the center of each square and fold it
first into a triangle, then pinch the corners at the base between your index
finger and thumb, and finally fold it by rotating the tortellini around your
pinky finger, overlapping the two edges of pasta and applying a certain
pressure to seal it. Continue in this way until all the ingredients are used
up, working with a small amount of dough at a time, and leaving the remaining
dough rolled up and covered to prevent it from drying out too much.
Step 6:
As you finish each tortellino, place it on a lightly floured
surface until all are ready.
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