Tortenicole Recipes

CHEESY BAKED TORTELLINI

Cheesy Baked Tortellini image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

TORTELLINI

Tortellini image

Provided by Alton Brown

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt

Steps:

In a bowl combine all ingredients, except for the pasta and egg wash.
Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
;
By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. .
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. .
Yield: 4 to 6 servings .
Preparation time: 5 minutes .
Cooking time: 3 to 5 minutes in boiling water .
Ease of Preparation: easy.

TORTELLINI

Tortellini image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1-ounce clarified butter
3 ounces lean pork, finely chopped
2 ounces veal, finely chopped
2 ounces chicken or turkey breast, finely chopped
2 ounces ham, finely chopped
1-ounce mortadella sausage, finely chopped
2 ounces veal brains, soaked in salt water 1 hour
Salt, black pepper and nutmeg, to taste
7 eggs
3 ounces freshly grated Parmesan cheese, plus extra for topping
1 pound all purpose flour, sifted
3 3/4 cups chicken stock
1/2 cup cream

Steps:

Filling: Heat clarified butter in a pan and brown pork, veal, and poultry gently. Add the ham, mortadella, brains and season with salt, pepper and nutmeg. Place mixture through a fine mincer - combine with 2 eggs and grated cheese. It should be a very fine and smooth mixture.
Pasta: Place sifted flour into a bowl and season with salt and pepper. Make a well in the center and add 5 eggs - work dough with the hands for 5 minutes until spongy. Allow dough to stand 30 minutes. Roll out thinly. (The cooking time depends upon how thinly you are able to roll the pasta.) Cut small rounds of pasta 1 1/2 inches in diameter. Place teaspoonful of filling in the center. Fold in half to form a half-circle - bring the two points of the half-circle together curling the tortellini around the finger to form a little 'ring' pinching edges together. You should have about 3 dozen tortellini. Arrange tortellini in lightly floured dish, cover with a cloth and leave until the next day, refrigerated.
Bring chicken stock to a boil. Toss tortellini in the boiling stock and allow to cook 8 minutes. After 8 minutes, just test one of them and continue cooking if it does not melt in your mouth.
Place the cream into the frying pan - bring to the boil and season with salt and pepper. With a slotted spoon place tortellini into the cream and coat in cream.
Place tortellini onto a heated serving dish and grate Parmesan cheese over them.

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