It’s during our Northern Italy travel, is when we first came across Tortelloni stuffed pasta for the first time. An Italian specialty item that dates back to the medieval era, when it was considered a luxury food for the members of the upper crust. As the name suggests, Tortelloni means small little pies in Italian and so, is evident by its shape that takes after its title. As for the stuffing, this pasta is best prepared with a veg, cheese, or a meat filling and can be served both dry, and with a broth. Today, we are sharing the recipe for the cheese-stuffed Tortelloni.
All-purpose flour – 3 Cups
Large eggs – 2
Olive oil – 1 Teaspoon
Water – 3 Tablespoons
Salt to taste
Ingredients for Filling:
Butter 50 Gm
1 Egg mixed with 1 teaspoon milk
1 Finely Chopped White Onion
Finely Chopped garlic – 1 Teaspoon
Chopped Spinach 20 Gm
Grated Parmesan – 1/2 Cup
Grated Ricotta – 1/2 Cup
Ground Black Pepper, Rosemary, and Sea Salt to taste
For the Tortelloni pasta filling, combine all the ingredients, in a bowl and blend well.
To make fresh Tortelloni pasta, you first need to work with 4-inches of flattened dough discs. You can either use a pasta machine to roll out dough or, do it by hand. Use a cookie cutter to cut the rolled dough in 4-inches of round discs. Then hold the dough-disc in your palm and place the edge of your finger into the center of each round. After that fold back the dough- disc around your finger to turn its edges into a Tortelloni. Once done with rolling, brush the beaten egg mixture on the bottom half of each Tortelloni and fold it over to seal it. The technique of shaping these little pies will come naturally to you if you are good with rolling dumplings and ravioli.
Boil 2 liters of water, add the Tortelloni batches and cook them for 5-6 minutes, until, they float back to the surface. Serve dry or with a broth of your choice.