Tortellini
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 4 to 6 (Makes about 90 tortellini)
Ingredients
Before You Begin
Tortellini's rounded shape is more labor intensive than either ravioli or tortelli, making it a good choice when there are several people working the kitchen. This recipe produces relatively large tortellini; to make tortellini for soup, cut pasta into one and one-half or two-inch strips.
Instructions
- Use a pizza wheel or sharp knife to cut pasta sheet into two and one-half inch squares. Lift one square from the work surface (otherwise it may stick when stuffed) and place it on another clean part of the counter. Place one-half teaspoon filling in the center of square.
- Fold square diagonally in half to make two triangles. Make sure that the top piece of dough covers the filling but leaves a thin border of the bottom triangle exposed. Seal edges with finger.
- Lift filled triangle from counter and wrap the back of the triangle around the top of your index finger. Squeeze the botttom corners of the triangle together.
- As you pull back the top peak of the triangle, gently fold over the top ring of pasta so that the stuffing is completely enclosed. Slide the filled pasta off your finger.
- Bring 4 quarts water to boil in a large stockpot. Add salt and half the pasta. Cook until tortellini are al dente, about 4 minutes. With a slotted spoon, transfer tortellini to warmed bowls or tortellini in boiling water and repeat cooking process. (Or bring two pots of water to boil and cook both batches simultaneously.) Serve immediately.
Time
1¼ hoursYield
Serves 4 to 6 (Makes about 90 tortellini)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.
Before You Begin
Tortellini's rounded shape is more labor intensive than either ravioli or tortelli, making it a good choice when there are several people working the kitchen. This recipe produces relatively large tortellini; to make tortellini for soup, cut pasta into one and one-half or two-inch strips.
Instructions
- Use a pizza wheel or sharp knife to cut pasta sheet into two and one-half inch squares. Lift one square from the work surface (otherwise it may stick when stuffed) and place it on another clean part of the counter. Place one-half teaspoon filling in the center of square.
- Fold square diagonally in half to make two triangles. Make sure that the top piece of dough covers the filling but leaves a thin border of the bottom triangle exposed. Seal edges with finger.
- Lift filled triangle from counter and wrap the back of the triangle around the top of your index finger. Squeeze the botttom corners of the triangle together.
- As you pull back the top peak of the triangle, gently fold over the top ring of pasta so that the stuffing is completely enclosed. Slide the filled pasta off your finger.
- Bring 4 quarts water to boil in a large stockpot. Add salt and half the pasta. Cook until tortellini are al dente, about 4 minutes. With a slotted spoon, transfer tortellini to warmed bowls or tortellini in boiling water and repeat cooking process. (Or bring two pots of water to boil and cook both batches simultaneously.) Serve immediately.
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