Tortellini pasta ingredients

Traditional Tortellini In Broth

This tortellini¬†recipe is as old as time itself, and even in today’s economy, is a great way of feeding the family good, wholesome food with minimal costs.

Food can be as much about the pleasure of cooking, and tradition, as it is about what you end up eating. In this recipe we have used eggs and spinach from the Simonetta Garden. The Wooden spoon pictured is over 100 years old and was carved by hand by my Great Great Grandfather and still lovingly used today.

Most kitchens will have these elements; an old handed down item, through to a favourite quirky second-hand pot. They are part of what makes food enjoyable. Hopefully you enjoy this recipe.

Traditional Tortellini in Broth
Serves: 4
  • 400g Flour
  • 4 Eggs
  • Pinch of Salt
  • 100g Lean Pork Mince
  • 100g Lean Veal Mince
  • 1 Egg
  • 1 Tablespoon Bread Crumbs
  • 1 Small Onion, Finely Chopped
  • 2 Cloves Garlic, Finely Chopped
  • 1 Teaspoon Butter
  • 50g Finely Grated Parmesan Cheese
  • Salt and Pepper
  • 100g English Spinach
  • 1 Litre Beef broth (See broth recipe)
  • Grated Parmesan Cheese, to taste
  1. FOR THE FILLING: In a large Skillet, melt the butter saute the garlic and onions, then add the minced meat. Cook for a few minutes so that the mince is sealed, and add salt and pepper to taste.
  2. Strain the meat to remove any liquid that is made and let cool.
  3. Once cooled, Place the cooked ground beef, bread crumbs, egg, and Parmesan Cheese in a bowl and combine well and put it in the refrigerator to congeal.
  4. FOR THE DOUGH: Sift the flour, and form the classic fountain, then crack the eggs in the centre of the well and add a pinch of salt.
  5. Beat the eggs with a fork, then begin to incorporate the flour with your fingertips, starting from the edges of the fountain.
  6. Work the mixture for 15-20 minutes, mixing the ingredients well and taking care to sprinkle a little extra flour from time to time so the dough doesn't stick.
  7. Knead until dough is firm and smooth, then cover and let the dough rest in a bowl for half an hour.
  8. Now the dough is kneaded again with your hands for a few minutes and then flattened with a rolling pin extending it to form a large disc of thin even thickness. Leave to rest for 10 minutes covered with a cloth.
  9. Next using great care, cut the dough into 4-5cm squares.
  10. Forming The Tortellini: Place a small amount of filling in the centre of each square of dough, then fold the dough in a triangle by joining the edges well.
  11. Hold the triangle between the thumb and forefinger with the base of the triangle on your index finger. Using both hands, join the corners of the longest side, (with your right hand rotate the triangle of dough around the index of the left hand, then gather the 2 corners and tighten them until they fit together), repeat this until all the ingredients are used.
  12. TO COOK: Bring the broth to the boil, then submerse the tortellini, cook for 5 minutes (but it also depends on the thickness of the dough)
  13. In the last minute of cooking add the spinach.
  14. Serve in soup and sprinkle with grated Parmesan cheese.
  15. Tip: The tortellini can be frozen and stored for 2-3 months. To freeze them it is best to first arrange them on a tray horizontally for an hour in the freezer, and then once frozen, can be enclosed in bags. Throw them into the boiling liquid still frozen.


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Published on: June 23, 2015

Filled Under: Featured, Recipes

Views: 7647


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