Tortellini (Authentic Bologna Recipe)

Yields 6 servings

Tortellini Filling

Ingredients:

  • 3 ½ wt oz            Pork Loin

  •                         Kosher Salt 

  •                            Black Pepper 

  • 1 TBL                   Garlic, Minced

  • 1 TBL                   Rosemary, Fresh Chopped

  • 3 ½ wt oz            Prosciutto Di Parma

  • 3 ½ wt oz            Mortadella

  • 5 wt oz                Parmigiana Reggiano

  • 1 each                 Egg

  •                             Nutmeg, fresh grated

Method

  1. Season pork loin on all sides with salt and pepper.  Then rub garlic and rosemary on all sides. Place in a container and let rest in the refrigerator for two days.

  2. Melt butter in a sauté pan, brush off garlic and sear the pork loin on all sides. Transfer to a 350 degree oven and cook to 140 degrees internal temp. Allow to cool.

  3. Finely dice cooled pork loin. Cut prosciutto and mortadella into pieces. Puree the meat in a food processor.

  4. Grate parmesan and add to the pureed meat in a mixing bowl. Add egg and mix well

  5. Add nutmeg and mix. The nutmeg should be present but not overpowering. It is best to use fresh grated nutmeg. If you only have nutmeg powder, start with a ¼ tsp and taste then add by ¼ tsp at a time. Taste your filling and add salt if needed. The filling should be very flavorful. Filling should rest overnight before making the tortellini.

    NOTE: If you want to skip the step of resting the pork loin for two days, season with salt and pepper and sear in a pan with butter. Add 2 garlic cloves and a sprig of fresh rosemary to the pan while searing.

Tortellini Pasta

Ingredients:

  • 300 g                   00 Flour

  • 3 each                 Eggs

Method:

1.            Weigh out flour.  Sift onto a cutting board or large workspace into a round pile.

2.            Use your hands to make a well in the center of the flour, then crack the eggs into the center. Use a fork to beat the eggs and start folding in flour a little at a time. Continue mixing eggs and adding flour until a silky and smooth dough starts to form. Work the rest of the flour in with your hands.

3.            Once dough is formed into a shaggy ball, start kneading. Fold dough over on itself and then push your palm forward. Turn the dough slightly and continue this motion. Knead dough for 8 minutes to form gluten and fully hydrate the flour.

4.            After kneading, check the texture of your dough. It should be a silky, smooth dough ball.  If its rough, wet your hands and work the dough again. If its sticky, add a small amount of flour and knead the dough until incorporated. Continue adding water or flour until the dough is smooth but not sticky. Shape into a ball and wrap with plastic wrap. Allow to rest at room temp for 30 minutes.

5.            Once dough has rested, cut a piece to roll. Its important not to allow the dough to dry out while making the tortellini, so it’s a good practice to roll smaller amounts of dough at first until you get faster at making the tortellini. Rewrap the rest of the dough with plastic wrap and set aside. Shape the dough into a ball and flatten on a lightly floured work surface.  Use a rolling pin to roll out your dough into a large thin sheet of pasta.

6.            Cut into 1 ¼ -1 ½ inch squares.

 

Shaping Tortellini

1.            Pinch off pieces of filling about the size of a hazelnut (2-3 grams) and place in the center of the squares of pasta.

2.            Fold the dough over to form a triangle and seal the edges of the pasta.

3.            Fold the top of the triangle over and as you do that, wrap the edges around your pinky finger or the tip of your index finger and seal the edges to form a circle shape with the triangle edge facing upwards. Tortellini should resemble a naval.

4.            Tortellini can be refrigerated for 3-4 days or freeze on a single layer and transfer into a container. They can be cooked from frozen.