Tortellini

A traditional recipe from Emilia Romagna, tortellini is a first course that is usually prepared in broth and during the holidays. Unfailing on the table during a family lunch!

• 300 g (10 ¾ oz )of egg pasta
• durum wheat flour
• 500 g (1 lb and 2 oz ) of tortellini filling
• beef broth
• grated Parmesan cheese

Tortellini are a stuffed egg pasta, typical of Emilia Romagna, more precisely from the areas of Bologna and Modena.

These are small ravioli filled with meat, which are usually prepared in broth. Following the traditional recipe, the tortellini should be cooked in plenty of broth and served in the holster. If you prefer, you can prepare them with sauce, or in a lean version, filled with ricotta.

A caution: when you cook the egg pasta always add to the broth or cooking water, 3-4 tablespoons of oil so that the dough slips and avoid sticking.

Prepare the egg pasta according to the basic recipe. Pull it into a thin sheet, put it to dry for a few minutes on a dusted work surface with a little flour and, with a smooth wheel, make 4 cm square on each side. Place a stuffing peanut in the center of each square.

Fold the dough in half to form a triangle, pressing the edges well with your fingers to seal them perfectly. Turn the two opposite corners of the base of the triangle around the index finger and press them where they overlap to seal them with light pressure. Boil the tortellini in the meat broth for 2 minutes and serve them in the tureen with a large amount of grated Parmesan cheese. Tortellini, like all stuffed pasta, can be stored in the freezer. When they are used they should be thrown into the broth in light boiling still frozen and cooked for 2 minutes after the resumption of the boil.

Enjoy!!!