How to prepare the real Italian recipe of Homemade Tortellini Pasta with Ham from Scratch or “Tortellini al Prosciutto fatti in Casa”
Tortellini Pasta is one of the best dishes of the Italian tradition. Typical of the region of Emilia Tortellini are often cooked for dinner parties and especially for the Christmas lunch or New Year celebrations. Often we eat tortellini with broth but there are also other variants with delicious sauces, with tomato or cream for example. Learning the fine art of rolling, stuffing, and shaping these fetching little dumplings is easier than what you might think and the results will be outstanding!
Ingredients for 400 Tortellini Pasta, for 20 People
- The main ingredients for Pasta and Filling as follow below.
Ingredients for Fresh Pasta made with Egg or “Pasta all’Uovo”
Ingredients for Meat Filling with Ham
- 150 grams of Chicken
- 150 grams of Veal
- 150 grams of Pork
- 150 grams of Beef
- 150 grams of Parma Ham (just 1 slices of 150 grams)
- 150 grams of Parmesan Cheese grated
- 3 tablespoons of Extra Virgin Olive Oil
- Salt, Pepper and Nutmeg as you prefer
- half glass of White Wine
Preparation of the Fresh Pasta with Egg or “Pasta all’uovo”
By Hand: On a clean wood surface make a well with the flour. In a measuring cup mix the eggs, pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a ball and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
Preparation of Tortellini
In a pan verse Oil, chicken, veal, pork and beef previously diced. Cook over medium heat for 10 minutes after that verse white wine and cook for 10 minutes more. When ready putt all in a mixer, add the parma ham cut and mix for 5 minutes. In a bowl verse the meat, add the parmesan, salt, pepper, nutmeg, eggs and mix well. Let rest into the fridge for 5 hours.
Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4-inch rounds with a round cookie cutter. Place 1/4 teaspoon of the meat into the center of each round. Brush water wash, on the bottom half of the round, and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini. Ready to freeze or cooking directly and served with your preferred sauce of choice. Enjoy.
Posted by Nicoletta and Tiziana
The Real Italian Food. Buon Appetito!
Don’t over-stuff your pasta: This gets tempting because, half of what we love about tortellini is the soft and tasty filling. But more often than not, over-stuffing makes it tricky to seal the tortellini and leads to dumplings that burst in the cooking pot. Stick to about 1 teaspoon of filling for each pasta wrapper.
Keep the pasta covered: Pasta dries out surprisingly quickly if left uncovered, which makes it difficult to work with and prone to tearing. Keep both the remaining pieces of dough, the rolled out sheets of pasta, and the shaped tortellini covered with a piece of plastic wrap or a clean dish towel.
Use ample flour: Ironically for something that dries out so quickly, the shaped tortellini love to stick to the tray and to each other. Be sure to keep both the tray and the tortellini dusted with a good amount of flour and don’t let the tortellini touch each other once you have shaped them.
Give yourself enough time: Making tortellini is definitely not hard, but it takes time. Give yourself at least a few hours to make an entire batch. Tortellini freezes beautifully, so you can make them and keep them frozen until it’s time to party.