Tortellini are ring-shaped pasta, alternative name ,"ombelico di venere". They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both. Tortellini is generally made with either round pasta wrappers or square pasta wrappers. In either case, make sure to roll your dough as thin as possible and then proceed with cutting the shapes.
- 400 g all-purpose flour
- 5 pcs eggs (medium size)
- 3 tbsp butter
- 400 g Meat (mutton is used for this video ,you can use meat of your choice)
- Parmigiano reggiano
- Parmesan (grated)
- 2 pcs eggs
- 1 tsp Nut meg powder
- 1 tsp Black Pepper
There are a few general things to keep in mind when it comes to making tortellini:
1: Don't over-stuff your tortellini: over-stuffing makes it tricky to seal them and leads to dumplings that burst in the cooking pot. Stick to about a little less than 1 teaspoon of filling for a 2" pasta wrapper.
2: Keep the pasta covered: it dries out surprisingly quickly if left uncovered, which makes it difficult to work with. Keep remaining pieces of dough, the rolled out sheets of pasta, and the shaped tortellini covered with a piece of plastic wrap or a clean dish towel.
3: Use ample flour: Shaped tortellini sticks to the tray and to each other. Be sure to keep both the tray and the tortellini dusted with a good amount of flour .
4: Give yourself enough time: Making tortellini is definitely not hard, but it takes time.