Tortellini are essentially bundles of dough, typically stuffed. In Italy, their place of origin, this stuffing is usually a combination of spinach and the local cheese ricotta. In the different regions of the country, as in the different countries themselves, there exist numerous and delicious varieties of tortellini stuffing.
The tortellini themselves are always prepared in the same way, whereas the options for the stuffing are quite a few. Here's how to make tortellini:
Ingredients: 1 1/5 cups flour, 3 eggs, 1 tablespoon salt.
Preparation: Sift the flour and salt it. Form a well in the middle. Add the eggs and whip with a fork. Knead a soft and elastic dough, cover it with a towel. Let it sit for around 20 to 30 min. Then roll it out and cut it into squares. Put stuffing in each one and fold diagonally to close it. Boil the resulting triangles in water with oil and salt until they rise to the surface.
Here are a few ideas for the stuffing:
Stuffing with Mince
Ingredients: 14 oz veal, 3.5 oz bacon, 1 onion head, salt, black pepper, 1/2 tablespoon water.
Preparation: Chop the onion finely and soak it in water for 1 hour. Drain and mix it with the bacon. Season to taste and mash into mince.
Stuffing of Spinach, Garlic and Cheeses
Ingredients: 9 oz spinach, 9 oz ricotta, 2 oz parmesan, 1 1/3 tbsp dried tomatoes, 1 garlic clove, 1 egg, 2 tablespoons olive oil, salt, black pepper, nutmeg.
Preparation: Chop the tomatoes and garlic and braise them in heated olive oil. Wash the spinach and drain it. Add it to the tomatoes and garlic. Season with salt, black pepper and nutmeg to taste. Transfer the resulting blend into a bowl and let it cool. Once this happens, add the ricotta, egg and grated parmesan.
Stuffing with Parmesan
Ingredients: 4/5 cup sour cream, 7 oz parmesan, 4 sheets of gelatin, salt, black pepper, ham, balsamic vinegar.
Preparation: Heat up the sour cream. Add the parmesan and gelatin sheets, which have softened in cold water, to it. Let the stuffing cool in the fridge and add the remaining ingredients.
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