HOMEMADE TORTELLINI RECIPE | How to Make Tortellini Pasta | Italian Food Recipes
Learn how to make homemade tortellini from scratch. Tortellini pasta is a type of pasta from the region of Emilia Romagna. It's one of the most famous and popular pastas in Italy. If you love Italian food you must love a nice plate of homemade tortellini. The question is, how do you like to eat your tortellini? with a sauce, with a broth or with cream?
In this video Ottavio Bonaccorsi (from The L.A.B - Laboratorio Artigiano Bonaccorsi Sydney) is showing us how to make tortellini from scratch. There are a lot of different tortellini recipes and this is how he loves to make them. The secret is to make them with LOVE. This is the best tortellini recipe you can find on youtube.
Enjoy this classic tortellini video recipe and please leave a thumbs up for Ottavio.
E ora si mangia...Vincenzo's Plate
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4 Levels of Ravioli: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of ravioli are you digging into first?
Check out Frank's level 3 recipe on the ICE blog:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
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Tortellini Recipe in 60 Seconds
Tortellini Recipe
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Italian Chicken Tortellini Skillet -- one pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola or olive oil
▢1 lb boneless skinless chicken breasts (about 2) cut into ½ pieces
▢1 tablespoon minced garlic
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢⅛ teaspoon red chili flakes (more if you like the heat)
▢14 oz canned diced tomatoes (with liquid) 398 ml
▢1 cup chopped fresh spinach
▢½ cup roasted red peppers (store bought) chopped
▢½ cup cream (any kind – or milk)
▢½ cup chicken broth
▢2 teaspoons corn starch
▢3 cups frozen cheese tortellini (350 grams)
▢1 cup shredded mozzarella
▢2 tablespoons shredded Parmesan cheese
Instructions
In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes.
Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute.
Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well.
Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes).
Stir in spinach and cheeses and serve.
Angela makes ravioli from Genova! | Pasta Grannies
This dish is called ravioli al tuccu and it's typical of Genova. Angela shares her recipe.
It's a very long list of ingredients.The braise uses 400g stewing beef in one piece, 1 onion, 1 carrot, 1 celery stick, bay leaves, tablespoon pine nuts, tablespoon tomato concentrate, one glass red wine, 400ml tomato passata.
For the filling: onion, carrot, 2 meaty sausages, 200g pork fillet, 200g rose veal, 100g parmesan, 5 eggs, 200g boiled, squeezed dry greens (borage and escarole), rosemary, marjoram, 2 bay leaves, half a garlic clove, breadcrumbs as needed.
For the pasta: 500g 00 flour, 2 eggs, 130ml water, half a teaspoon of salt
Traditional Meat Tortellini Recipe from Bologna
Today we're in Bologna, where the smell of fresh tortellini is everywhere.
Tortellini are a typical Italian small pasta, popular all over the world for their unique ring shape.
A tiny treasure chest filled with a mix of meat, cheese and sometimes vegetables.
The story of this tasty pasta dates back to 1300: Tortellini were born in Castelfranco Emilia,
Emilia-Romagna, halfway between the cities of Bologna and Modena, although their origin is still disputed.
But why that belly button shape?
Well, according to the legend, Tortellini was inspired by goddess Venus' staggering beauty and…
By the perfect shape of her belly button.
Among the stalls of this old, busy market, all surrounded with colors and great food smells,
there’s one family-owned shop that’s been passing down the tradition of Tortellini from generation to generation.
Daniela and Monica have been making high-quality, handmade delicious Tortellini every day for 27 years now. That’s why they’re known as Le Sfogline - in Italian, “little pasta sheets”.
Their skillful hands will guide us on how to make a perfect tortellino.
Tortellini are a Christmas dinner must in Bologna, quite a precious family moment.
A hot tortellini soup is like a warm hug.
It’s also very common to see people walking through the beautiful streets of Bologna eating street-food Tortellini, not only “in brodo”, but also fried to perfection.
Have you ever tried them?