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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.