One of my catering gigs this holiday season was for my friend, Cyndi who had requested a Kale and Ricotta Flatbread that she had at another holiday party she had attended. So of course ~ I said I could re-create it! When I made this […]
Tag: Ricotta Cheese
I had almost a full container of ricotta cheese left over …so I decided to make ricotta gnocchi. I used a recipe off the Food Network courtesy of Anne Burrell. I added a bit more flour than the recipe called for but, ended up […]
You know how you could have looked at something a hundred times and then for some reason something just clicks…and you wonder why it took so long for you to figure it out! That would be the tortelli for me! I was looking through my old magazines trying to find something new and inspiring to make for dinner and came across a “how to” on making Tortelloni.
Here is the difference between them:
Know Your Stuffed (Pastas)
- Tortellini are thimble-size and supposedly resembles a woman’s navel.
- Tortelli are larger than tortellini, usually about the size of a ravioli.
- Tortelloni are bigger still and the easiest to make.
- Make your pasta dough, see below
- Make your filling
- Assemble tortellini
- Boil water
Fresh Pasta Dough
Yield: About 1 ½ pounds
3 ½ cups all-purpose flour, plus extra for kneading
5 large eggs
If you have a Kitchen Aide Mixer put the dough paddle on and let it do the work for you! Now I know that Mario Balti says to us the, “well method” but, I just use my mixer…sorry Mario but, I have a three-half-year old now… and I try to make my life as simple as I can!
When the dough starts to come together take it out and knead it on the floured surface. Knead for about 10 minutes or until the dough is smooth but, still a little sticky.
Wrap in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
Divide your dough into 4 pieces, wrap the ones you are not using in plastic wrap until ready to use (or you could double wrap them and put them in the freezer). Flatten the piece of dough into a shape of a burger that is a little bit thicker in the middle. Feed through your pasta machine; look at the instructions as to how to use the electric machine or manual. After you use your rollers to flatten the pasta, place on a floured surface to dry. Here is a picture to show you how I let my pasta dry a little while my water heats up! Always have salt in your pasta water. Fresh pasta cooks much faster than dried! When your salted water is at a full boil add your raviolis. Stir once and when it comes to the surface give it another 1 minute or test it and see if it’s done. NEVER RINSE YOUR PASTA WITH COLD WATER!
6 ounces crabmeat
4 ounces ricotta cheese
Salt and Pepper to taste
Mix all ingredients in a food processor until well incorporated. Keep refrigerated until needed.
Directions for assembling tortelli
- Using a 3” round cookie cutter, biscuit cutter, or drinking glass, punch out rounds from the rolled pasta dough. Spoon a rounded teaspoon of filling onto the middle of the circle and brush the edges of each dough circle with lightly beaten egg white.
- Fold over one side of the dough to form a half moon – shaped dumpling. Seal the dough with your fingers, releasing any air trapped inside. Brush the two corners with egg whites.
- Hold each end of the half moon between your thumbs and forefingers and invert the dumpling so that the straight edge faces up. Bring up the corners so they overlap slightly to form a round dumpling.
- Seal the corners with your fingers. Transfer tortelli to lightly rimmed baking dish and repeat with the remaining filling.
- When water is at a full boil drop tortelli in and then boil until then start to float and add 1 to 2 minutes until fully cooked. Add to sauce ( I used a simple butter sauce) and finish cooking. Toss and serve.
Peter’s Wine Pick: Riesling