Tortellacci Recipe

by CookTeen
Tortellacci Recipe

As I bring my loved ones together around the dining table, there’s always one request that outshines the others – the rich, indulgent, mouth-watering Tortellacci. Today, I’m going to step out from behind the kitchen door and share the unique delight with all of you.

Forged in the heart of Italy, This pasta dish is more than just a dish for me. It’s a testament to the harmony of flavors, the celebration of textures, and above all, the joy of crafting food. This golden parcel of deliciousness, tediously crimped at the edges and stuffed with generous bursts of ingredients, is a much-loved treasure in my kitchen.

How to make Tortellacci

Tortellacci is a pasta shape that looks like a small, stuffed pillow. It’s made with a yeast-based dough and filled with a spinach-ricotta mixture. It’s often served in a soup or as an appetizer.

Ingredients:

For the Pasta Dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt

For the Filling:

  • 1 cup ricotta cheese
  • 1 cup cooked spinach, squeezed dry and finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg (optional)
  • Salt and pepper to taste

For Assembly and Cooking:

  • Flour for dusting
  • Water for sealing
  • Salt, for boiling

For the Sauce:

  • 1/2 cup unsalted butter
  • Fresh sage leaves
  • Grated Parmesan cheese

Instructions:

Making the Pasta Dough:

  1. Create a mound of flour on a clean surface or in a large mixing bowl. Make a well in the center.
  2. Crack the eggs into the well and add the salt.
  3. Gently beat the eggs with a fork, gradually incorporating the flour from the sides of the well. Continue mixing until a dough forms.
  4. Knead the dough for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a bit more flour.
  5. Wrap the dough in plastic wrap and allow it rest for at least 30 minutes to relax the gluten.

Making the Filling:

  1. Combine the ricotta cheese, cooked spinach, grated Parmesan cheese, nutmeg, salt, and pepper in a bowl. Mix well until ingredients are evenly incorporated.

Assembling the Tortellacci:

  1. Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. The sheets should be about 1/16 inch thick.
  2. Use a round cutter (about 3 inches in diameter) to cut out circles from the pasta sheets.
  3. Place a small spoonful of the filling in the center of each pasta circle.
  4. Moisten the edges of the pasta circle with a little water.
  5. Fold the circle in half, creating a half-moon shape, and press the edges firmly to seal.
  6. Hold the half-moon shape and bring the two corners of the flat side together. Press them firmly to form a tortellacci shape. It should resemble a small hat with a folded point.
  7. Place the assembled tortellacci on a floured baking sheet or tray.

Cooking the Tortellacci:

  1. Bring a large pot of salted water to a boil.
  2. Carefully drop the tortellacci into the boiling water. Cook for about 4 minutes or until they float to the surface.
  3. Remove the cooked tortellacci using a slotted spoon and place them on a serving dish.

Making the Sauce:

  1. In a separate skillet, melt the unsalted butter over medium heat. Allow the butter to foam and turn a golden brown color.
  2. Add the fresh sage leaves to the browned butter and let them crisp up slightly.

Serving:

  1. Pour the brown butter and sage sauce over the cooked tortellacci.
  2. Sprinkle grated Parmesan cheese over the top.
  3. Serve the tortellacci immediately as a delicious and elegant pasta dish.

Tips:

  • Ensure the pasta dough is kneaded well to achieve the right texture.
  • Don’t overfill the tortellacci to prevent them from bursting while cooking.
  • Seal the edges of the tortellacci securely to prevent filling leakage during boiling.
  • When cooking, ensure the water is at a gentle boil to avoid damaging the delicate pasta.
  • Browning the butter for the sauce adds a rich, nutty flavor.
  • Feel free to experiment with different fillings and sauces according to your preferences.

What to serve with

Tortellacci, a delicious stuffed pasta dish, can be served with various sauces and accompaniments that complement its flavors and textures. Here are some options:

1. Brown Butter and Sage Sauce:

  • This classic sauce is a perfect match for pasta. It’s made by browning butter until it develops a nutty aroma and flavor. Fresh sage leaves are added to the browned butter, creating a crispy and fragrant topping.

2. Creamy Alfredo Sauce:

  • A creamy Alfredo sauce made with heavy cream, butter, and grated Parmesan cheese offers a rich and indulgent pairing for this dish. Add sautéed mushrooms or grilled chicken for extra flavor.

3. Tomato Basil Sauce:

  • A light and refreshing tomato basil sauce can provide a bright contrast to the richness of the stuffed pasta. Simmer tomatoes with garlic, onions, and fresh basil until you have a flavorful sauce.

4. Pesto Sauce:

  • Fresh basil pesto, made with basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil, is a vibrant and aromatic sauce that pairs beautifully with tortellacci.

5. Browned Butter and Walnut Sauce:

  • Similar to the sage and brown butter sauce, this version includes toasted walnuts for a delightful crunch and an earthy flavor that complements the pasta.

6. Roasted Garlic Cream Sauce:

  • Roasted garlic blended with heavy cream creates a mellow yet flavorful sauce that coats the dish in velvety goodness.

7. Lemon Butter Sauce:

  • A light and tangy lemon butter sauce made with lemon juice, zest, and butter adds a zesty kick that balances the richness of the pasta.

8. Tomato Cream Sauce:

  • Combine the richness of a cream sauce with the bright flavors of tomato sauce for a well-balanced and comforting topping.

9. Olive Oil and Herbs:

  • For a lighter option, toss cooked pasta in high-quality extra virgin olive oil infused with herbs like basil, thyme, or rosemary. Sprinkle with grated Parmesan cheese.

10. Sautéed Vegetables:

  • Sautéed vegetables such as cherry tomatoes, zucchini, spinach, and mushrooms can be a flavorful and nutritious topping for tortellacci. Season them with garlic, herbs, and a drizzle of olive oil.

11. Balsamic Reduction:

  • Drizzle a balsamic reduction over the tortellacci for a sweet and tangy flavor contrast. This works well with dishes that include roasted vegetables or aged cheeses.

12. Cheese Sauce:

  • A decadent cheese sauce made with a blend of cheeses like Parmesan, Gruyère, and Fontina can provide a luscious coating for the pasta.

FAQ

How long does it take to cook dried tortellini?

Tortellini should be cooked until they float, which takes about 10 minutes.
Note that this is an approximate time—the exact cooking time will vary based on the size of your tortellini.

Final Thoughts

If you’re looking for a tasty holiday side dish, try this Tortellacci recipe out. It has a bit of a kick to it, but once the filling is added, it balances out well. And the taste is amazing—I highly recommend it.

More Pasta Recipes:

Tortellacci Recipe

Tortellacci

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 320 calories 11 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup cooked spinach, squeezed dry and finely chopped
  • Flour for dusting
  • Water for sealing
  • Salt, for boiling
  • 1/2 cup unsalted butter
  • Fresh sage leaves
  • Grated Parmesan cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg (optional)
  • Salt and pepper to taste

Instructions

Making the Pasta Dough:

  1. Create a mound of flour on a clean surface or in a large mixing bowl. Make a well in the center.
  2. Crack the eggs into the well and add the salt.
  3. Gently beat the eggs with a fork, gradually incorporating the flour from the sides of the well. Continue mixing until a dough forms.
  4. Knead the dough for about 8-10 minutes until it's smooth and elastic. If the dough is too sticky, add a bit more flour.
  5. Wrap the dough in plastic wrap and allow it rest for at least 30 minutes to relax the gluten.

Making the Filling:

  1. Combine the ricotta cheese, cooked spinach, grated Parmesan cheese, nutmeg, salt, and pepper in a bowl. Mix well until ingredients are evenly incorporated.

Assembling the Tortellacci:

  1. Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. The sheets should be about 1/16 inch thick.
  2. Use a round cutter (about 3 inches in diameter) to cut out circles from the pasta sheets.
  3. Place a small spoonful of the filling in the center of each pasta circle.
  4. Moisten the edges of the pasta circle with a little water.
  5. Fold the circle in half, creating a half-moon shape, and press the edges firmly to seal.
  6. Hold the half-moon shape and bring the two corners of the flat side together. Press them firmly to form a tortellacci shape. It should resemble a small hat with a folded point.
  7. Place the assembled tortellacci on a floured baking sheet or tray.

Cooking the Tortellacci:

  1. Bring a large pot of salted water to a boil.
  2. Carefully drop the tortellacci into the boiling water. Cook for about 4 minutes or until they float to the surface.
  3. Remove the cooked tortellacci using a slotted spoon and place them on a serving dish.

Making the Sauce:

  1. In a separate skillet, melt the unsalted butter over medium heat. Allow the butter to foam and turn a golden brown color.
  2. Add the fresh sage leaves to the browned butter and let them crisp up slightly.

Serving:

  1. Pour the brown butter and sage sauce over the cooked tortellacci.
  2. Sprinkle grated Parmesan cheese over the top.
  3. Serve the tortellacci immediately as a delicious and elegant pasta dish.

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy