Spinach Tortellini En Brodo Recipes

TORTELLINI IN PARMESAN BRODO

Steps:

• To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.

TORTELLINI EN BRODO

Steps:

• Mix together four eggs and the flour. Depending on the available equipment, you can either mix together straight onto a benchtop, in a bowl or using an electric mixer with a dough hook.
• Mix it through until it forms a rough dough.
• Knead the dough (either manually or in a mixer) until it is smooth and elastic.
• Roll the dough into a ball, wrap it in plastic wrap and leave in the fridge for at least 30 minutes. If the weather is not too hot, you can also leave, covered, on a bench.
• Roll the pasta out into thin layers resembling lasagne sheets. Once again, this can be done by hand with a rolling pin or using a mechanical roller.
• Melt butter in a pan, add the beef and pork and brown.
• In a separate bowl, add the chopped prosciutto and mortadella. Add the egg and mix well.
• Add the grated Parmigiano Reggiano and nutmeg, salt and pepper to taste.
• Add to a food processor and blend it all together until it forms a paste. It looks a bit ugly, but I promise it will taste really good.
• After rolling out the pasta into sheets, it's time to cut it into squares for the tortellini.
• Tortellini is traditionally quite small. Tortelloni are the much larger items of pasta. Cut the pasta sheets into squares of about 4-5cm.
• Add a small amount of the filling, about the size of a large pea into the middle of each square.
• Folding tortellini takes some practice when you are doing it for the first time.
• Take the pasta square with the filling and fold the opposite corners of the square to form a triangle. Seal the edges together so that they will stay closed when put into the liquid.
• Roll the triangle around your little finger and squash the two corners together. Turn the top corner outwards a little. Keep doing this to make all the tortellini you need.
• Because this is tortellini en brodo, the pasta must be cooked in a hot broth or stock. Put your stock in a large saucepan on the cooktop and bring it to a boil.
• You might also need to season your stock depending on how you like it. We make our stock with no salt, so sometimes a little salt is needed to bring the flavour out.
• Place the tortellini into the stock, being careful not to overcrowd it. The pasta will sink immediately to the bottom and will rise to the top in a few minutes once it has cooked.
• Serve hot with greated Parmigiano Reggiano greated over the top.

SPINACH TORTELLINI EN BRODO

Steps:

• In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add the chicken broth, water, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente. Once cooked, remove the rind, and add the baby spinach. Stir to combine. Garnish with freshly grated Parmigiano Reggiano! Makes 12 cups