How To make Tortelloni
4 Cups sheep's milk ricotta
2 Bunches Italian parsley -- finely chopped
1 Cup grated Parmigiano-Reggiano -- plus 1/4 C
1 Teaspoon freshly grated nutmeg
3 eggs
1 Recipe basic pasta
6 Tablespoons butter
10 sage leaves
Bring 6 quarts of water to boil and add 2 tablespoons of salt.
In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and eggs until well blended. Roll out pasta to thinnest setting and cut into 6-inch squares. Place 2 tablespoons ricotta mixture in the center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring opposite points of the triangle together to form a ring and press firmly to meld the ends together. Continue until all pasta is done. Drop tortelloni into boiling water and cook until tender, about 8 to 9 minutes.
Meanwhile, melt butter and sage together in a 12 to 14-inch saute pan over medium heat, being careful not to brown. Drain cooked tortelloni and gently pour into pan with butter and remaining cheese and toss gently over medium heat. Place in warm serving bowl and serve immediately.
How To make Tortelloni's Videos
Homemade Tortellini Recipe
Today I would like to share with you my homemade tortellini recipe.
Written recipe:
Get the pasta maker (affiliate link):
~MERCH~
2020 recipe calendar:
My t-shirts:
My aprons:
~Social Networks~
Facebook:
Twitter:
Instagram:
~My PO Box info~
PO BOX 4129
Long Branch NJ station B 07740
#Pasta #Tortellini #Recipes
How to Make Tortelloni with Evan Funke | Dear Test Kitchen
This week on Dear Test Kitchen, chef Evan Funke joins Josh to make handmade tortelloni, demonstrating how to make the fresh pasta dough, roll out sfoglia, shape the tortelloni and cook it. GET THE RECIPE ►►
Looking for a specific step? We've got you covered:
1:18 - A brief mattarello explainer
4:01 - Making fresh pasta dough
11:05 - How to knead the tortelloni dough
14:45 - How to wrap and store fresh pasta dough
19:52 - How to roll out sfoglia
28:05 - How to cut the pasta dough for tortelloni
28:52 - Shaping the tortelloni
32:16 - The blanching method for storing tortelloni
33:26 - How to cook fresh tortelloni
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to Cook Tortellini
Learn how to cook tortellini with this guide from wikiHow:
Follow our social media channels to find more interesting, easy, and helpful guides!
Pinterest:
Instagram:
TikTok:
Facebook:
How to Make Tortellini | What's Jamie Eating Today? #16
Here's Jamie with his dear friend and mentor Gennaro hanging out on a boat, simply cooking, eating and shooting the breeze. Join them in debating important topics such as: What do Italian women talk about? Is it OK to prepare food in the nude? And why is Gennaro cooking so goooooood?
If you love Gennaro as much as us then subscribe to his own channel for loads more fun and great recipes:
Also check out David Loftus' channel right here:
If you like this intimate style of video Food Tubers, let us know and we'll do some more.
Links from the video:
David Loftus Photography Masterclass |
Gennaro's Ultimate Stuffed Chicken |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
How to Make Handmade TORTELLINI - BROOKLYN PASTA LAB
FREE VIDEO COURSE -
In this video you will learn step by step how to make traditional tortellini from Bologna.
Want to learn more about making fresh pasta and join a community of pasta makers from all over the world?
Pasta Dough Recipe:
300 grams, 00 Flour
10 grams, Kosher Salt
3 Whole eggs
3 Egg Yolks
Pork Filling:
350 grams, Ground Pork
150 grams, Ground Mortadella (no pistachios)
90 grams, Ground Prosciutto di Parma
150 grams, Grated Parmigiano Reggiano
1 Egg
1/2 Nutmeg Grated
20 Turns of Black Pepper
10 grams, Kosher Salt
Brooklyn Pasta Lab
Chef Michael Pini is well known for handmade pasta learned throughout Italy. His passion of pasta making was solidified during his studies in the region of Emilia-Romagna and Puglia. Brooklyn Pasta Lab delivers fresh handmade pasta kits directly to your home in the boroughs of New York City.
Instagram: @brooklynpastalab
For Inquiries
Email:
orders@brooklynpastalab.com
------------------------------------------------------
Thanks for watching! LIKE / COMMENT / SUBSCRIBE!
TELL US WHAT YOU WANT TO SEE NEXT!
#Pasta #Brooklyn #FoodInsider #HandmadePasta
Tortellini made from scratch with a sage and hazelnut butter sauce
There's nothing more rewarding then making your own pasta from scratch, but even if you buy ready made fresh pasta sheets, making your own tortellini is equally rewarding. See my pasta making recipe. Once made, the tortellini can also be frozen for another day.
This recipe uses butternut squash and Parmesan cheese for the tortellini filling. The sauce is made using nut brown butter, dry white wine and sage with a touch of lemon juice (see my wine substitutes). Some crushed roasted hazelnuts are added for texture, and It's then thickened with a little more butter for that silky creamy consistency just before serving. A marriage of flavours that is guaranteed to start a party in your mouth. Enjoy my tortellini made from scratch with sage and hazelnut butter sauce.
▶Get full recipe here
Some of the products I use and recommend:
(affiliate)
Send products or info to:
MAILING ADDRESS
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Want to post me something? Need a shoutout?
Got a product to be reviewed or used on my cooking videos?
Let me know!
▶Follow me on Instagram:
▶Follow me on Facebook:
Business inquiries: joel@recipe30.com
Music by: