Tortellini with cheese

Tortellini - pasta with meat from Italy. Cook in your kitchen! Yummy! Imagine that our dumplings are also like pasta. Yes, that's right, in Italy - tiny dough envelopes with fragrant meat filling, which are molded by the whole family and called tortellini. And the recipe in hand.

Foster

Recipe author

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Composition / ingredients

Servings:

Dough:

Wheat flour

400

Chicken eggs (large, about 200 ml in broken form)

Filling:

Veal

Pork (clipping)

Boiled sausage (Italian mortadella sausage, you can take our simple one)

Ham (prosciutto)

Parmesan

150

Butter

Nutmeg

to taste

Salt

to taste

Ground black pepper

to taste

Meat broth

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 29 % 7 g

Carbohydrates 38 % 9 g

117 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Sift the flour with a slide.
Step 2:
Make a recess.
Step 3:
Break the eggs into the hole.
Step 4:
And start kneading, picking up the flour from the edges little by little.
Step 5:
The color of the dough depends on the color of the yolks.
Step 6:
When the dough has become thick, you can knead with your hands. Although, experienced housewives knead without forks and spoons from the beginning of kneading.
Step 7:
Wrap the dough with cling film and leave to rest. It is necessary for gluten to develop and the dough to roll out well.
Step 8:
Melt the butter for the filling.
Step 9:
Add the diced pork.
Step 10:
And veal, sliced the same way. Fry until tender, but do not overdo it so that the meat remains juicy.
Step 11:
Put the ham (pancetta) in a blender.
Step 12:
Add the boiled sausage.
Step 13:
Add the fried meat.
Step 14:
And whisk.
Step 15:
Grate the parmesan on a fine grater and add to the bowl.
Step 16:
Break the egg to the filling. Whisk until smooth, add nutmeg and black pepper to taste. The filling itself is salty, so it is usually not salted.
Step 17:
Roll out the dough.
Step 18:
Cut it first into strips about 5 cm wide.
Step 19:
Then cut into squares.
Step 20:
Put a pea of minced meat on each square.
Step 21:
And sculpt - first make a triangle.
Step 22:
And then wrap the triangle around your finger and pinch the ends.
Step 23:
That's how it turns out. If the dough is dry and does not mold, moisten the edges with water.
Step 24:
Tagliatelle is cooked in portions in meat broth, about 3 minutes.
Step 25:
Is taken out with a slotted spoon, served with simple sauces - creamy, vegetable... Sprinkle with parmesan and black pepper. And sometimes they are served together with broth, as a first course.