Recipe: Tortellini

Step by step cooking recipe

Prepare the filling:

chop ham and sausages in a blender or in a meat grinder

grate parmesan on a fine grater – add to minced meat

separate the white from the yolk

set the yolk aside and add the white to the minced meat

add nutmeg here

grind the filling until smooth with a submersible blender or pass through a meat grinder again

Cover the filling with cling film and refrigerate for 4-12 hours

Prepare the broth:

put a heavy bottomed saucepan on the fire

cut the onion in half and put on the bottom of the pan cut side down – fry until golden brown

cut the carrot into large rings and add to the onion

add meat, celery and cloves to the pan

add water and bring to a boil

remove foam, reduce heat to minimum

cook (simmer) 2-4 hours

Prepare dough:

add turmeric to the sifted flour – mix

add egg and yolk – collect in a ball

knead the dough for 5-10 minutes

wrap the dough in cling film and leave on the counter for 20-30 minutes

Form the tortellini:

roll out the dough into a thin layer (the thinner the better)

cut the dough into squares, 3×3 centimeters in size

Place ¼ teaspoon filling on each square

connect the edges of the dough so that a triangle is formed with the filling inside

connect the two long ends of the triangle to each other

Remove the meat from the broth and strain the broth through a sieve.

Pour half of the broth back into the pot and bring to a boil.

Add a portion of the tortellini blanks to the boiling broth, bring to a boil again and cook for 2-3 minutes

Remove the finished tortellini from the broth, put them in a serving plate and pour clean broth (from the second half)

Prepare the rest of the tortellini in exactly the same way.

When serving, sprinkle with black pepper.