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Sunday, June 19, 2011

Home Made Cheese Filled Tortellini Tortelli di Erbette

So many pictures and so little time...lost between the dance recital and the bridge construction I finally unearthed these tortellini's.  My youngest helped out and became a pasta master and eater.

 step one: make the pasta dough - best way in your food processor
 step two: divide the dough into four equal parts

 step three: flatten dough and roll on #1 in pasta maker

 step four: fold rolled dough and repeat steps three and four about four times
step five: roll dough on numbers 2 through 5 one time each 
cover dough with damp dish towel until ready to cut

 step six: sprinkle dough with flour

 step seven: dip cutter into flour and cut

 step eight: make filling

 step nine: plop in filling (I always tend to over fill)

 step ten: fold over and press to seal

 step eleven: fold around finger and pull down top like a cape


Tortelli di Erbette
Pasta Filled with Ricotta and Swiss Chard
from Carol Field
Celebrating Italy

Pasta
2 1/2 cups (350 grams) unbleached all purpose flour
pinch of salt
4 large eggs
a little cold water

~ set the four and salt in the bowl with the steel blade and pulse several times
~ with the motor running pour the eggs down the feed tube
~ mix only until the dough has come together loosely around the blade
~ if the dough is too stiff, add a little cold water
~ remove and kneed on a lightly floured surface
~ gather dough in a ball and cover with plastic wrap and let rest 15-30 minutes

Filling
2 bunches of swiss chard
3/4 pound fresh whole milk ricotta (whirled in a food processor)
1 cup freshly grated parmesan cheese
1/4 cup unsalted butter at room temperature
1 egg
large pinch of freshly grated nutmeg
salt and freshly ground pepper to taste

~ trim chard removing thick stems and wash leaves very well
~ put the chard leaves in pot using only the water that remains on the leaves
~ cook until tender 5-9 minutes
~ drain and squeeze out
~ chop fine
~ mix the chard, ricotta, parmesan, butter, egg, nutmeg, salt and pepper
~ cool before use
~ can be refrigerated 4 to 8 hours

Making the tortellini

~ roll out the pasta
~ using a pasta machine
~ take a piece of dough about the size of an egg and roll up through the first setting
~ follow directions above in pictures
~ cook tortellini in a large pot of boiling water add 1T salt to water
~ cook 3-5 minutes

from our garden -  Swiss Chard

2 comments:

  1. I love making homemade pasta. Since I'm gluten-free I always have to make filled pastas for the family. I'm always looking for new ideas and inspiration though! Nice step by step pictures. Excellent post!

    ReplyDelete
  2. Pasta maker, how easy you make this look-great instructions here! Perhaps I should try making these little babies myself. Simply delicious.

    ReplyDelete

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