Tortellini

Tortellini

By
From
Encyclopedia of Food and Cookery
Serves
4

Stuffed pasta rings that can be served with the stock in which they are cooked or with a bolognese sauce.

Ingredients

Quantity Ingredient
45g butter
180g raw turkey breast meat, sliced
90g ham
90g italian sausage
4 tablespoons parmesan cheese, grated
2 eggs, beaten
freshly ground black pepper
1 quantity Egg pasta
salt
1 litre good-quality chicken stock, to serve
parmesan cheese, grated, to serve

Method

  1. Heat butter and fry turkey gently until golden, then finely mince together turkey, ham and sausage. Add cheese, eggs, salt and pepper and mix to form a smooth paste. Cover and refrigerate.
  2. Roll pasta dough thinly to form a large rectangle. Dust lightly with a little flour and leave to rest and dry for 15–20 minutes.
  3. Cut into about 40 × 3.5 cm squares and place about ½ teaspoon filling on each square. Fold each square over to form a triangle, press edges firmly to seal and enclose filling. Curve each triangle around your fingertip and press the two ends together.
  4. Bring stock to the boil. Drop in tortellini and simmer, stirring occasionally, for 5 minutes. Turn off heat, cover pan and leave to stand for 20–30 minutes.
  5. To serve, ladle tortellini into soup plates with a little stock and pass around grated parmesan.
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