Homemade Tortellini

When I learned how easy it was to make fresh, homemade tortellini I had to make a quick video about it. For this recipe I am filling my Italian dumplings with a sausage ragu made from cinghiale, or boar meat. You can use anything you like to fill yours, so dont be afraid.

First make your filling. Brown some onion in a pan, then add in your sausage. Once a nice crust has formed add in San Marzano tomatoes, oregano, and cook down. You can use a food processor or blender if you want help getting it smooth. Set aside to cool.

Next make your pasta. Put one cup of 00 flour on a surface and make a volcano. Inside crack two whole eggs and add about a tablespoon of salt and olive oil. Beat the eggs and slowly start incorporate the flour until you get a wet dough. kneed for 15 minutes, rest for 15, then kneed again for 15. Cut into quarters, and roll them out as thin as humanly possible. Take a thin lipped glass (like a wine glass) and use it to cut out circles from the dough.

Onto one half of the circle put a small amount of ragu sauce. Fold the circle in half and pinch close. Fold down the apex of the semicircle and fold the two ends towards each other and pinch to form the tortellini. Keep them covered on a well floured baking sheet until you're ready to use.

For the sauce, heat a pat of butter and olive oil in a pan. Add a sprig or rosemary to flavor the oil and remove when browning begins. Lower heat and add in 4 tablespoons of ricotta and 2 tablespoons of mascarpone. When melted add in about 2 tablespoons of parmigiano and incorporate it into the sauce.

With a pot of water boiling add about 2 tablespoons of salt. Fresh pasta needs more salt then dry pasta and should be as salty as the sea. Swirl the water then add gently your tortellini and stir again to prevent sticking. When they float, after about a minute, take them out with a slotted spoon and place directly in the sauce. Add about 2 tablespoons of pasta water to emulsify the sauce and make it really nice and creamy.

Plate tortellini with a few chopped pieces of rosemary and fresh parmigiano cheese. Buon Appetito!

Special thanks to Butter Pat Cast Iron who sponsored this amazing dish. Their pans are the glory of my kitchen. Check them out: https://butterpatindustries.com/

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