This recipe is part of The cooking sunday: Broth post. Check the full event to save on all ingredients!
I love tortellini, and while i’m totally not an expert on making them, the result is always pleasant. Although you may think it’s a difficult process, it’s not. And it’s not even time consuming after some practice. It took an hour to make half a kilo of nice shaped, very good tasting tortellini, although probably chefs are probably much better than me.
Since this post is part of the cooking sunday, we’re making tortellini filled with the boiled meat from broth. I made 300gr of pasta for this recipe, and it should cover most of the filling i have (around 400gr). You can check the recipe for making pasta here.
I’ll reuse most the filling leftovers in the meatballs later. Nothing will be wasted!
The first thing you’ll need for tortellini, is space. Spread a tablecloth on the biggest table you have, then place the dough already streched thin over (1). I had to use the rolling pin to strech the dough because my pasta machine broke after years of activity, just when i was trying to use it for this recipe. If you can use the pasta machine, do that. It’s much easier and all the tortellini will have the same thickness.
Bring a bowl with water next to you, then cut squares of 4cm (1.6 inches) from the pasta (2).
Dip your index finger on water, and make the square wet on both sides. Take some filling, make a little ball and place it in the center of the square (3). Close the square as a triangle making sure the two tips matches (4). Now press the pasta right next to the filling between your thumbs and indexes firmly to close the tortellino, and proceed out from the center until it’s sealed (5). Be careful not to break the pasta near the filling, and be sure all holes are closed. I’m alone and i can’t take good pictures of the process, please write me in the comments if something is not clear.
Finally take the two side tips and circle them around your pinkie, and press them hard with your thumb (6).
Well that’s all. Repeat until all your pasta is over.
You can cook them for 5-15 minutes in the broth depending on the thickness of the pasta. Mine was very thick, and i had to cook them for nearly 14 minutes.