Tortellini With Basic Tomato Sauce Recipe
Servings: 4
Ingredients
- 1Â 1/4 lb Tortellini (see below)
- 2 c. Basic Tomato Sauce (see below)
- Â Â Grated Parmigiano-Reggiano as needed
- 3Â 1/2 c. flour - (to 4 c.)
- 4 x Large eggs
- 1/2 tsp extra-virgin extra virgin olive oil
- 2 Tbsp. butter
- 1 Tbsp. extra-virgin extra virgin olive oil
- 4 ounce grnd turkey
- 4 ounce grnd veal
- 4 ounce grnd pork shoulder
- 4 ounce prosciutto finely diced
- 4 ounce mortadella finely diced
- 1 x egg beaten
- 1 c. Parmigiano-Reggiano grated
- 1/8 tsp nutmeg
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x Spanish onion minced 1/4" dice
- 4 x garlic cloves peeled, sliced thin
- 3 Tbsp. minced fresh thyme leaves
- Â Â (or possibly 1 tbspn dry thyme)
- 1/2 med carrot finely shredded
- 2 can peeled whole tomatoes - (28 ounce ea) crushed by hand,
- Â Â and juices reserved
- Â Â Salt to taste
Directions
- For the Tortellini Pasta Dough: Mound 3 1/2 c. of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the Large eggs and the extra virgin olive oil. Using a fork, beat together the Large eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and throw away any leftover bits. Lightly re-flour the board and continue kneading for 6 more min. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.
- For the Tortellini Filling: In a Dutch oven or possibly heavy-bottomed, large saucepan, heat the butter and oil till it foams and subsides. Add in the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, till the meat is well-browned and begins to release some of its juices. Add in the prosciutto and mortadella and cook for 5 min more. Remove from heat and allow to cold.
- Place in a food processor and mix to combine. Add in the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add in at least 1/4 tsp. freshly grated nutmeg and mix again. Set aside in the refrigerator till ready to use.
- Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
- With a pasta cutter or possibly a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 tsp. of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to create a ring, and seal between your fingers.
- Set the tortellini aside on a sheet pan, wrap well with plastic wrap and chill. Unused tortellini may be stored frzn for up to 2 months. (Makes 1 1/4 pounds)
- For the Basic Tomato Sauce: In a 3-qt saucepan, heat the extra virgin olive oil over medium heat. Add in the onion and garlic and cook till soft and light golden, about 8 to 10 min. Add in the thyme and carrot and cook 5 min more, till the carrot is quite soft. Add in the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 min till as thick as warm cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or possibly up to 6 months in the freezer. Serve over tortellini. (Makes 4 c.)
- Cook tortellini in boiling salted water for 8 to 10 min, or possibly till all the tortellini are floating on top of the pot. While the tortellini are cooking, slowly heat the tomato sauce. Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the tomato sauce onto the hot tortellini, and top with grated Parmigiano.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 736g | |
| Recipe makes 4 servings | |
| Calories 1541 | |
| Calories from Fat 563 | 37% |
| Total Fat 63.09g | 79% |
| Saturated Fat 23.05g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 440mg | 147% |
| Sodium 2353mg | 98% |
| Potassium 1349mg | 39% |
| Total Carbs 166.8g | 44% |
| Dietary Fiber 9.3g | 31% |
| Sugars 11.19g | 7% |
| Protein 75.63g | 121% |
