Tortellini with Basic Tomato Sauce

Name: Tortellini with Basic Tomato Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 egg, beaten; 4 eggs; 59 milliliters extra virgin olive oil; 1 Tbsp extra virgin olive oil; 828 milliliters flour; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 113 grams ground pork shoulder; 113 grams ground turkey; 113 grams ground veal; 113 grams mortadella, finely diced; 0 teaspoons nutmeg; 1 teaspoons extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 237 milliliters Parmigiano-Reggiano, grated; 4 servings Parmigiano-Reggiano, grated; 113 grams prosciutto, finely diced; 4 servings Salt, to taste

Tortellini with Basic Tomato Sauce might be just the main course you are searching for. This recipe covers 55% of your daily requirements of vitamins and minerals. One portion of this dish contains about 66g of protein, 67g of fat, and a total of 1294 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have mortadella, prosciutto, garlic cloves, and a few other ingredients on hand, you can make it. Basic Nomato Sauce (Tomato Free Tomato Sauce), Basic Tomato Sauce, and Basic Tomato Sauce are very similar to this recipe.

Instructions

Cook tortellini in boiling salted water for 8 to 10 minutes, or until all the tortellini are floating on top of the pot. While the tortellini are cooking, slowly heat the tomato sauce. Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the tomato sauce onto the warm tortellini, and top with grated Parmigiano.

Ingredients you will need

Tomato Sauce

Parmigiano Reggiano

Tortellini

Pasta

Water

Equipment you will use

Bowl

Ladle

Pot

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.

Ingredients you will need

Dough

All Purpose Flour

Wrap

In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.

Ingredients you will need

Pork Shoulder

Whole Turkey

Meat

Veal

Add the prosciutto and mortadella and cook for 5 minutes more.

Ingredients you will need

Mortadella

Prosciutto

Remove from heat and allow to cool.

Place in a food processor and mix to combine.

Equipment you will use

Food Processor

Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Nutmeg

Egg

Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.

Ingredients you will need

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares.

Ingredients you will need

Pasta

Equipment you will use

Knife

Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.

Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Unused tortellini may be stored frozen for up to 2 months.

Ingredients you will need

Tortellini

Wrap

Equipment you will use

Plastic Wrap