HOMEMADE TORTELLINI IN BROTH

Identity Card of the Recipe

237 KCal Calories per serving

Ingrediants

For the dough (about 200-250 tortellini)

180 g (3 medium) of eggs
150 g of re-milled durum wheat semolina
150 g of white flour of type 00

For the cooking

Q.b. of capon broth or meat broth

For the filling

q.s. of pepper
q.s. of salt
q.s. of nutmeg
60 g (1 medium) of eggs
80 g of grated Parmesan cheese
50 g of mortadella
50 g of raw ham
50 g of chicken breast
50 g of pork loin
50 g of veal nut

Materials Needed

Pan with lid
Mixer
Bowls of various sizes
Machine to roll out dough or rolling pin
Wheel
Ruler or measuring mat made of food-grade silicone
Saucepan for the broth
Transparent film

Preparation

First, prepare the classic fresh pasta by mixing the white flour with the semolina and eggs. Wrap the dough in a sheet of cling film and let it rest for at least half an hour.
Prepare the filling. Cut the meat (veal, pork, chicken) into more or less regular pieces. Brown the meat in a very hot pan, without adding seasonings. Cook for 2-3 minutes.

Did you know that
The original recipe for preparing the tortellini filling involves browning the meat in butter. We, on the other hand, offer the lighter variant, with no added fats, just as tasty.

In a blender, pour the mortadella, the raw ham cut into strips and the pieces of browned meat. Blend everything until you get a cream. Add the egg, grated parmesan, nutmeg, a pinch of salt and pepper. Mix well: the mixture must be soft and velvety.
At this point, remove a part of fresh pasta from the dough (about a quarter) and roll it out finely with the special pasta machine. Those who wish can roll out the dough by hand, as tradition dictates, using only a rolling pin.

Please Note: Beware of Pasta!
Fresh pasta tends to dry out quickly. For this reason, it is advisable to spread it a little at a time, always taking care to cover the remaining paste with the film.

At this point, cut the dough into regular squares: each square must have a side of 3 or 4 cm.
Place a ball of filling on each square and proceed with shaping the tortellino. Fold the square lengthwise, until you get a triangle: all the corners must match. Fold the top corner outwards. Roll the other two corners onto your index or little finger, then seal the dough. It is advisable to refer to the video to understand the correct procedure for preparing the tortellino.
Proceed in this way until all the ingredients are used up, always taking care to roll out one piece of dough at a time. Should the paste dry out slightly, it is advisable to moisten the contact points with a drop of water.
Tortellini can be prepared in time: in this case, the filled pasta must be left at room temperature for about a day to dry it slightly. It is advisable to sprinkle the top with flour or semolina to prevent the pasta from sticking. , tortellini can be stored for a few days in the fridge, spread out on a tray and covered with kitchen paper, or the tortellini can be frozen.
Cook the tortellini for a few minutes in a capon broth.

Alice's comment - PersonalCooker

What's better than serving a nice hot plate of tortellini in capon broth on Christmas day? I love preparing tortellini with my nephew: maybe it will take a little longer, but it's always a joy to prepare something good together with our children. Also try the alternative version: for those who don't like meat, we suggest the vegan raviolini in broth!

Nutritional values and Health Comment on the recipe

The nutritional values on the side refer to 100 grams of dry tortellini (without broth).
Homemade Tortellini in Broth are a traditional first course with a high energy content. They contain a significant portion of complex carbohydrates and proteins (with a high biological value), but fats are also well present. Cholesterol is high, while the amount of fiber is uninspiring. This is not a dish that lends itself to nutrition against overweight and metabolic diseases. The average portion of Homemade Tortellini in Broth is about 150-180 days (355-425kcal).