Freshly made large stuffed pasta with a ricotta filling
Click here for video recipe and story on Instagram
In the heart of Emilia Romagna, Italy, a region renowned for its rich culinary heritage, the tortellone emerges as a star in the gastronomic constellation. This delectable pasta, hailing from cities like Bologna and Modena, has a history as fascinating as its flavor. Legend has it that the creation of tortelloni is tied to an enchanting tale involving an innkeeper's daughter and the Roman god Neptune. As the story goes, during a stormy night at the inn, Neptune caught a glimpse of the innkeeper's beautiful daughter through a keyhole. Enchanted by her navel, he sought to replicate its perfection by creating a pasta shape in its likeness, birthing the iconic tortelloni with its distinctive belly-button-like fold.
The origins of tortelloni trace back to the Middle Ages, and its unique recipe has been passed down through generations. Emilia Romagna, known as the "breadbasket" of Italy, has provided a bountiful array of ingredients for this dish, including farm-fresh eggs, rich Parmesan cheese, and finely ground flour. The dough is carefully kneaded to achieve the perfect texture, rolled out, and then cut into circles that serve as the canvas for the intricate folding that defines the tortelloni.
This culinary artistry is not only a testament to the region's culinary prowess but also a celebration of its agricultural abundance.
The traditional filling for tortelloni is a marriage of flavors, often combining prosciutto, mortadella, and Parmesan cheese, creating a savory symphony that delights the taste buds. The meticulous process of assembling these delectable parcels has been perfected over centuries, with each twist and fold reflecting the expertise of the pasta artisans. As the tortelloni floats to the surface of a bubbling pot of water, it symbolizes the culmination of a centuries-old culinary tradition that embodies the spirit of Emilia Romagna.
Today, the tortelloni stands as a proud ambassador of Italian cuisine, gracing tables both in its homeland and beyond. Versatile and delectable, this pasta variety has inspired chefs worldwide to experiment with different fillings, sauces, and presentations. Whether served in a simple sage butter sauce or adorned with a rich ragù, the tortellone continues to captivate food enthusiasts, inviting them to savor a taste of Emilia Romagna's storied culinary legacy. So, let your taste buds embark on a journey through time and tradition as you explore the delightful world of tortellone, a true masterpiece from the heart of Italy.
Alessia's Tortelloni Recipe
Prep time 25 minutes | Cook time 10 minutes | Serves 4-6
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup semolina flour
3 large eggs
1/2 teaspoon salt
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
Nutmeg, a pinch (optional)
Instructions:
Prepare the Pasta Dough: Start by creating a well with the flour on a clean surface. Crack the eggs into the well and sprinkle salt over them. Gently beat the eggs with a fork, gradually incorporating the flour until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
Make the Filling: In a bowl, combine the ricotta, Parmesan, chopped parsley, salt, pepper, and a pinch of nutmeg if desired. Mix the ingredients well to create a creamy and seasoned filling.
Roll Out the Dough: Divide the rested dough into smaller portions. Roll each portion into thin sheets using a rolling pin or a pasta machine. Aim for sheets that are about 1/16 inch thick.
Cut Squares: Using a knife, cut out squares out of the rolled dough. The size can vary depending on your preference, but around 2 inches in diameter works well.
Fill and Shape the Tortelloni: Place a small amount of the ricotta filling in the center of each circle. Moisten the edges of the square with water and fold it in half, sealing the edges to create a half-moon shape. Bring the two corners together, overlapping them slightly, and press to seal, forming the classic tortelloni shape.
Cook the Tortelloni: Bring a large pot of salted water to a boil. Carefully drop the tortelloni into the boiling water and cook for about 3-5 minutes or until they float to the surface. Be cautious not to overcrowd the pot; work in batches if necessary.
Serve: Gently scoop the cooked tortelloni out of the water using a slotted spoon. Serve them hot with your favorite sauce – a simple sage butter, marinara, or tomato cream sauce all complement the ricotta filling beautifully.
Garnish and Enjoy: Garnish the tortelloni with additional Parmesan cheese and chopped parsley if desired. Enjoy the delightful flavors of homemade tortelloni with ricotta, a true taste of Italy at your own kitchen table!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
Comentários