• 2/13 Nat Tortellini Day 4

    From Dave Drum@1:18/200 to All on Sat Feb 11 17:04:07 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheese Tortellini
    Categories: Pasta, Cheese, Vegetables, Herbs
    Yield: 5 Servings

    MMMMM--------------------FOR 1 POUND OF PASTA-------------------------
    4 c Unbleached all-purpose flour
    - divided use
    4 Extra-large eggs
    1/2 ts Olive oil
    Herbs, seasonings or
    - flavoring (as desired)

    1 Egg yolk
    2 tb Butter
    1 lb Ricotta cheese
    1/3 c Chopped flat-leaf parsley
    1 cl Minced garlic
    1/2 c Fresh grated Parmesan cheese
    1/2 ts Fresh grated nutmeg

    Beat egg yolk in a large bowl. Add remaining ingredient
    except salt. Mix to blend. Season with salt. Set aside.

    MAKE THE PASTA: Make a mound of the flour in the center of
    a large wooden cutting board. Make a well in the middle of
    the flour and add the eggs, oil and any other flavoring
    you may choose.

    Using a fork, beat together the eggs, oil and flavorings
    and begin to incorporate the flour starting with the inner
    rim of the well. As you expand the well, keep pushing the
    flour up to retain the well shape. Do not worry that this
    initial phase looks messy. The dough will come together
    when 1/2 of the flour is incorporated.

    Start kneading the dough with both hands, using the palms
    of your hands primarily. Once you have a cohesive mass,
    remove the dough from the board and scrape up any left
    over crusty bits.

    Lightly flour the board and continue kneading for 3 more
    minutes. The dough should be elastic and a little sticky.
    Continue to knead for another 3 minutes, remembering to
    dust your board when necessary.

    Wrap the dough in plastic and allow to rest for 30 minutes
    at room temperature.

    Roll and cut or shape as desired. Cook in boiling salted

    "Do not skip the kneading or resting portion of this
    recipe, they are essential for a light pasta."

    MAKE THE TORTELLINI: Run dough through pasta machine until
    you have thin sheets. An alternative is to use a rolling
    pin. Cut 2" circles of dough using a small glass or cookie
    cutter. Put 1/2 tsp filling in the center of the circles.
    Fold the circles in half and press gently to seal edges
    (make sure you get all the air out). Bend the tortellini
    around your finger, pressing one pointed end over the
    other. Dust 2 to 3 large plates or tray with flour. Place
    tortellini on plates or trays.

    Filling recipe courtesy: Biba Gaggiano

    Pasta recipe courtesy Mario Batali; TVFN's Motlo Mario

    Uncle Dirty Dave's Kitchen


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  • From Dave Drum@1:2320/105 to All on Mon Feb 12 17:14:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nutty Cheese Tortellini
    Categories: Five, Pasta, Nuts, Cheese
    Yield: 3 servings

    9 oz Bag refrigerated cheese
    - tortellini
    1/2 c Butter; diced
    1/2 c Minced fresh parsley
    1/3 c Chopped walnuts; toasted
    1/4 c Shredded Parmesan cheese
    Coarse ground pepper

    Cook tortellini according to package directions; drain
    and keep warm. In the same pan, melt butter. Stir in the
    tortellini, parsley and walnuts; toss to coat. Sprinkle
    with cheese and pepper.

    Barbara Penatzer, Vestal, New York

    Makes: 3 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives


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