Stuffed pasta
The original Italian tortellini are a traditional pasta specialty from the Emilia-Romagna region in the north of Italy. The small filled dumplings have a long history and are closely linked to the culture and cuisine of this region. Traditionally, they are made from a thin, rectangular pasta dough that is cut into small squares. Each square is then stuffed with a filling of pork, prosciutto, parmesan, mortadella and spices before being shaped into the characteristic tortellini shape. The finished tortellini is usually served in broth or with a sauce and is a symbol of Italian food culture and craftsmanship.
Amount
servings
Ingredients list
Pasta dough
- 300 g all purpose flour (plain / white)
- 3 eggs medium size
Filling
- 100 g pork loin in one piece
- 100 g Parma ham in one piece
- 100 g mortadella in one piece
- 150 g parmesan cheese grated
- 1 egg
- salt to taste
- nutmeg to taste
Directions
Filling
- First, remove the tendons and fat from the pork loin. Then cut into coarse pieces. Also coarsely dice the mortadella and the Parma ham. Now put all the diced meat through a meat grinder (coarse grating disk) and collect in a large bowl.100 g pork loin, 100 g Parma ham, 100 g mortadella
- Now add the grated Parmesan cheese and the egg to the ground meat. Season with a pinch of salt and nutmeg and mix thoroughly with your hands until a compact mass.150 g parmesan cheese, 1 egg
- Now equip the meat grinder with the fine grating disk and turn the mass through the grinder again. Then knead again with your hands, put it in a bowl, cover with plastic wrap and let it rest in the refrigerator for 12 hours. The long resting time makes the filling even more aromatic.
Pasta dough
- Put the flour and eggs in the mixing bowl of a stand mixer and knead for about 7 minutes. If the dough is not elastic enough, it can be touched up with a little warm water. If it is too sticky, add a little flour.300 g all purpose flour, 3 eggs
- Then continue to knead the dough thoroughly with your hands, then form it into a ball and return it to the bowl. Cover with a cloth and let rest for 30 minutes.
- After the resting phase, roll out the dough on a smooth surface about 2-3mm/0.08-0.12in thin. Then, using a cookie cutter or a roller, cut out square sheets of dough with 5cm/2in sides.
- Pour the filling into a piping bag and always place a heap of the filling in the center of the squares. Now fold each dough square diagonally into a triangle. Press the two open sides together by pressing lightly between thumb and forefinger to close them. Now fold the bottom filled bulbous part onto the top of the triangle. Then place the little finger in the middle of the tortellini, wrap the two corners around the finger to the front and connect them by pressing lightly.
- Then transfer the shaped tortellini to a tray lined with a dish towel.
- Now cook the filled pasta for about 2 to 3 minutes in boiling salted water. As soon as they rise to the surface, immediately skim with a slotted spoon and serve as desired.Buon appetito!
Calories: 728kcal (36%)Carbohydrates: 57g (19%)Protein: 39g (78%)Fat: 37g (57%)Saturated fatty acids: 15g (75%)Polyunsaturated fatty acids: 4gMonounsaturated fatty acids: 14gTrans fatty acids: 0.05gCholesterol: 238mg (79%)
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