Tortellini al Brodo: A Hearty Italian Classic

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: $15-20 (depends on local prices)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot, saucepan, mixing bowl, rolling pin, pasta cutter or knife

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Ingredients

For the Tortellini:

• For the Filling:
  • 1 cup ground meat (beef, pork, or a combination)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 egg
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)
• For the Pasta:
  • 2 cups all-purpose flour (plus extra for dusting)
  • 3 large eggs
  • A pinch of salt

For the Broth:

• 6 cups chicken or vegetable broth (homemade or store-bought)
• 1 small onion, quartered
• 1 carrot, chopped
• 1 celery stalk, chopped
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Method

Step 1: Prepare the Filling

1. In a mixing bowl, combine the ground meat, ricotta cheese, Parmigiano-Reggiano, and egg.
2. Season the mixture with salt, pepper, and nutmeg if using. Mix until well combined. Set aside.

Step 2: Make the Pasta Dough

1. On a clean surface or in a large bowl, create a mound with the flour and make a well in the center.
2. Crack the eggs into the well and add a pinch of salt.
3. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges until the dough comes together.
4. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 3: Roll Out the Pasta

1. Divide the rested dough into four pieces.
2. Roll out each piece with a rolling pin or pasta machine until thin (about 1/16 inch thick).
3. Cut the dough into 2-inch squares using a knife or pasta cutter.

Step 4: Fill the Tortellini

1. Place a small teaspoon of the filling in the center of each square.
2. Fold the dough over to form a triangle, pressing the edges to seal.
3. Bring the two pointed ends of the triangle together and pinch to form a tortellini shape. Repeat until all the filling is used.

Step 5: Prepare the Broth

1. In a large pot, combine the broth, onion, carrot, and celery. Bring to a boil over medium-high heat.
2. Reduce the heat and let the broth simmer for about 15-20 minutes to allow the flavors to meld. Season with salt and pepper.

Step 6: Cook the Tortellini

1. Once the broth is ready, gently add the tortellini to the pot.
2. Cook for about 3-5 minutes or until they float to the surface and are tender.
3. Remove from heat and let the tortellini stand for 5 minutes.

Step 7: Serve

1. Ladle the tortellini and broth into bowls.
2. Garnish with freshly chopped parsley if desired. Enjoy!

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Variations and Substitutions

• Vegetarian Option: Replace the meat filling with sautéed mushrooms, spinach, or other veggies combined with ricotta and Parmigiano.
• Gluten-Free: Use gluten-free pasta flour to make the dough.
• Dairy-Free: Substitute the cheeses with plant-based alternatives.

Check out the right Ingredient that you need for Tortellini al Brodo here 

Tips for Success

• Chilling the Filling: Chilling the filling for 30 minutes before using can help it firm up, making it easier to handle.
• Cooking in Batches: If cooking a large batch, consider freezing the uncooked tortellini for later use. Just boil them directly from frozen; you may need to add an extra minute to the cooking time.

Nutritional Information (per serving)

• Calories: 400
• Protein: 25g
• Fat: 15g
• Carbohydrates: 50g
• Fiber: 2g
• Sodium: Varies based on broth used

Troubleshooting Tips

• Pasta Sticking Together: Dust the tortellini with flour before cooking to prevent sticking.
• Too Thick Dough: If the dough feels tough, let it rest longer and add a little water as needed to achieve a softer texture.

Now, get your apron on and enjoy this culinary journey. Tortellini al Brodo is not just a meal; it’s a celebration of tradition and comfort. Bon appétit.