The Dumpling Diary

Dis cooking so you cooking too.

Tortellini: This is how we do. February 10, 2012

Filed under: Main Dishes — Meg @ 8:42 pm
Tags: , , , , , ,

Tonight, I decided to make some Ravioli. I made Tortellini instead…

Bloggies, if you want to make it, I assure you, you can. If I can do all of this in under an hour, AND take a low-grade cellphone photo of it to boot, take the plunge and try it as well! I used my old hand-crank pasta machine to get the dough, and yes, I made the dough with my Kitchen-aid, but we can all take a little help here and there!

End result:

(I still can’t find the Olympus, sorry!)

To make the dough, mix together and knead 1 cup of flour and 2 eggs. If you’re using a machine, knead with the dough hook for 8 minutes on highest kneading settting (2 on a Kitchen-aid). Jamie Oliver has a nice method using a food processor, as well, but you can do the same by hand, kneading till firm, very smooth and somewhat dry. No sticky! Put it in a plastic bag or cling wrap for about 15-30 minutes, whatever you’ve got. Cut it in two, and use a pasta machine (I went down to 6 of 7 thicknesses) to roll it out. You can do this on a floured board with a rolling pin, too. Shoot for about 1millimeter or so. Or thicker, I don’t care! Cut into 2″ squares, flour, and let it sit under a damp tea towel as you work.

While the dough rests, mix these ingredients until combined and slightly sticky:

  • 1/2lb ground pork
  • 1/4 cup minced onion
  • 2 cloves garlic
  • 1/2 tsp hot paprika
  • 1 tsp ground sage
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup grated Romano cheese (or Parmesan, if you want)
  • 1 egg

    Now, when everything is ready, prepare an eggwash (just mix an egg up very well. Add a splash of water, if you like), and have a brush on hand. Line up a bunch of your squares, and eggwash the edges to make a 90 degree angle on each square. Add 1/2 tsp or so of filling to each square (you may need a little less to avoid ‘splosions). Fold over, seal tightly and remove air pockets. With the point up, wrap the bottom edges around your pinky finger, and squeeze them together to seal. Take it off your finger, and fold the top edge down. You can also fold the whole top over (edges) if you want a little more pizazz to your tortellini. That’s it!

    Now all you have to do is cook ’em! I think the best way is just to cook in boiling, salted water, until they float to the top. Check by cutting into them to see that the meat and pasta are cooked through. Serve these however you want, and keep in mind, they freeze very well. Make sure, if you do freeze them, do it on a floured board, keeping them separate. Then transfer to a freezer bag.

    That is all I want to say! Make some and enjoy!


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