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#Italian tortellini in brodo recipe

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Course Main Course

Cuisine Italian

Equipment

• Large pot, strainer, ladle, cutting board, knife

Ingredients

  

• For the Tortellini Filling
• 1 cup ricotta cheese
• 1 cup cooked and finely chopped spinach or other greens
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 egg for binding
• For the Pasta Dough
• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• For the Broth
• 6 cups chicken or vegetable broth homemade or store-bought
• 1 small onion chopped
• 1 carrot chopped
• 1 celery stalk chopped
• Fresh herbs like parsley or thyme
• Salt and pepper to taste

Instructions

 

• Step 1: Prepare the Dough
• Mix the Ingredients: In a large bowl, combine the flour and salt. Make a well in the center, and add the eggs. Gradually incorporate the flour into the eggs using a fork until a dough forms.
• Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
• Step 2: Make the Filling
• Combine Ingredients: In a mixing bowl, combine the ricotta, spinach, Parmigiano-Reggiano, nutmeg, salt, and pepper. Add the egg and mix until well combined.
• Taste and Adjust: Taste the filling and adjust the seasoning if needed.
• Step 3: Roll Out the Dough
• Divide the Dough: After resting, divide the dough into quarters. Keep the unused portions covered to prevent drying.
• Roll Thin: Using a pasta machine or rolling pin, roll each quarter into a thin sheet (about 1/16 inch thick).
• Step 4: Assemble the Tortellini
• Cut the Pasta: Cut the dough into squares (about 2 inches wide).
• Fill the Tortellini: Place a small spoonful of filling in the center of each square. Fold the square into a triangle and seal the edges, making sure to press out any air. Then, bring the two corners of the triangle together and pinch to form a tortellini shape.
• Repeat: Continue until all the dough and filling are used.
• Step 5: Prepare the Broth
• Sauté the Vegetables: In a large pot, heat a splash of oil over medium heat. Add the onion, carrot, and celery, and sauté until softened (about 5 minutes).
• Add the Broth: Pour in the broth, season with salt and pepper, and add herbs. Bring to a simmer.
• Step 6: Cook the Tortellini
• Add Tortellini to Broth: Once the broth is simmering, gently drop the tortellini into the pot. Cook for about 4-5 minutes or until they float to the top and are tender.
• Serve: Ladle the tortellini and broth into bowls. Garnish with extra Parmigiano-Reggiano and fresh herbs if desired.
• Variations and Tips
• Vegetarian Option: Use vegetable broth and add more vegetables like carrots and zucchini to the broth for extra flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Broth Flavoring: Experiment with adding garlic or ginger to the broth for a twist.
• Storage: Cooked tortellini can be stored in the fridge for up to 3 days or frozen for later use.

Tortellini in Brodo, a heartwarming dish from the Emilia-Romagna region of Italy, is a delightful combination of flavorful broth and stuffed pasta. This dish is not just a meal; it’s a hug in a bowl. Let me show you how I make this dish based on my own personal experience, so you can enjoy a taste of Italy right at home.

What to Expect

Tortellini in Brodo is a simple yet elegant dish, perfect for a comforting meal. The rich broth pairs beautifully with the tender, flavorful tortellini. Expect a cozy experience as the warm broth envelops the pasta, bringing the comforting flavors of Italy right to your table.

Meal Facts

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 10 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: $15-$20
• Cuisine: Italian
• Course: Main
• Equipment Needed: Large pot, strainer, ladle, cutting board, knife
• Check out the right types of equipment and ingredients that you need for Tortellini in Brodo cooking here 

Ingredients

For the Tortellini Filling

• 1 cup ricotta cheese
• 1 cup cooked and finely chopped spinach (or other greens)
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 egg (for binding)

For the Pasta Dough

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

For the Broth

• 6 cups chicken or vegetable broth (homemade or store-bought)
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• Fresh herbs (like parsley or thyme)
• Salt and pepper to taste
• Check out the right types of equipment and ingredients that you need for Tortellini in Brodo cooking here 

Instructions

Step 1: Prepare the Dough

1. Mix the Ingredients: In a large bowl, combine the flour and salt. Make a well in the center, and add the eggs. Gradually incorporate the flour into the eggs using a fork until a dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Step 2: Make the Filling

1. Combine Ingredients: In a mixing bowl, combine the ricotta, spinach, Parmigiano-Reggiano, nutmeg, salt, and pepper. Add the egg and mix until well combined.
2. Taste and Adjust: Taste the filling and adjust the seasoning if needed.

Step 3: Roll Out the Dough

1. Divide the Dough: After resting, divide the dough into quarters. Keep the unused portions covered to prevent drying.
2. Roll Thin: Using a pasta machine or rolling pin, roll each quarter into a thin sheet (about 1/16 inch thick).

Step 4: Assemble the Tortellini

1. Cut the Pasta: Cut the dough into squares (about 2 inches wide).
2. Fill the Tortellini: Place a small spoonful of filling in the center of each square. Fold the square into a triangle and seal the edges, making sure to press out any air. Then, bring the two corners of the triangle together and pinch to form a tortellini shape.
3. Repeat: Continue until all the dough and filling are used.

Step 5: Prepare the Broth

1. Sauté the Vegetables: In a large pot, heat a splash of oil over medium heat. Add the onion, carrot, and celery, and sauté until softened (about 5 minutes).
2. Add the Broth: Pour in the broth, season with salt and pepper, and add herbs. Bring to a simmer.

Step 6: Cook the Tortellini

1. Add Tortellini to Broth: Once the broth is simmering, gently drop the tortellini into the pot. Cook for about 4-5 minutes or until they float to the top and are tender.
2. Serve: Ladle the tortellini and broth into bowls. Garnish with extra Parmigiano-Reggiano and fresh herbs if desired.

Variations and Tips

• Vegetarian Option: Use vegetable broth and add more vegetables like carrots and zucchini to the broth for extra flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Broth Flavoring: Experiment with adding garlic or ginger to the broth for a twist.
• Storage: Cooked tortellini can be stored in the fridge for up to 3 days or frozen for later use.
• Check out the right types of equipment and ingredients that you need for Tortellini in Brodo cooking here 

Nutritional Information (per serving)

• Calories: 400
• Protein: 18g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 3g

Troubleshooting Tips

• Dough Too Sticky: If your pasta dough is too sticky, add a little more flour until it’s workable.
• Filling Leaking: Make sure to seal the tortellini well to prevent the filling from leaking during cooking.
• Tortellini Not Floating: If the tortellini do not float after a few minutes, they may need more cooking time.

Now that you know how to make this delightful dish, it’s time to gather your ingredients and enjoy a taste of tradition. Happy cooking!