Chef Andrea’s tortellini are filled with a mixture of veal and beef, seasoned with traditional Italian ingredients like tomato, ricotta, mozzarella, and basil. These are fairly large tortellini, starting with 2-3/4-inch rounds; you could make them smaller if you wish. For the final presentation, the tortellini are warmed in a mixture of butter, Parmesan cheese, and sage.
- Semolina or All-purpose flour - 1 pound
- Eggs - 2
- Olive Oil - 1/4 teaspoon
- Pinch of salt
- Veal - 1/2 pound, ground
- Beef - 1/2 pound, ground
- Carrots - 2, peeled and finely diced
- Onion - 1 small, finely diced
- Celery Stalk - 2, finely diced
- Tomato paste - 1 teaspoon
- Ricotta cheese - 1 tablespoon
- Mozzarella Cheese - 1/2 pound, shredded
- Pinch of ground nutmeg
- Pinch of oregano
- Fresh basil - 1 teaspoon, chopped
- Egg wash - (1 egg, slightly beaten with 1 tablespoon cool water)
- Olive Oil - 1 tablespoon
- Salt - 1 teaspoon
- Unsalted Butter - 2 ounces (1/2 stick)
- Parmesan cheese - 2 ounces, grated
- Fresh Sage - 1 tablespoon, chopped
- Salt and freshly ground pepper to taste
To make the pasta: Mound the flour on a work surface and make a well in the top. Break the eggs into the well. Add the olive oil and salt, With your fingers, gently work the liquid ingredients into the flour, adding a few drops of water as needed to form a firm dough. Knead the dough until it forms a smooth, elastic ball, adding more water or flour if necessary. Dust the dough with all-purpose flour, cover with a towel, and let rest 10 to 15 minutes.
To prepare the filling: Place all ingredients in a food processor fitted with a steel blade. Pulse the machine just until the mixture is thoroughly combined. Set aside while rolling the pasta.
To make the tortellini: Cut the ball of dough into 4 or 5 small pieces. Feed each piece through a pasta machine, starting on the thickest setting, according to the manufacturer’s directions. Dust the strips with flour and reroll several times, adjusting the machine to form thinner sheets each time. When the pasta is very thin, less than 1/8-inch, lay it on the work surface and cut into 2-3/4-inch rounds with a circular cookie or biscuit cutter. Brush the rounds with egg wash and place a scant teaspoon of filling in the center of each. Fold the circles in half and press the edges together to seal. Form into cap shapes by first stretching the stuffed pasta around your index finger like a ring, pressing the ends together, then flipping up the edges like a hat brim. Place the formed tortellini on a tray or platter dusted with flour. Cook at once, or cover with plastic and refrigerate for 1 to 2 days. Freeze any leftover filling for future use.
Bring a large pot of water to a boil. Add 1 tablespoon of olive oil and 1 teaspoon of salt. Slip the tortellini into the boiling water and boil for 8 to 10 minutes, stirring occasionally, until tender. Lift out with a slotted spoon or wire skimmer and drain on a towel. Reserve 1/4 cup of the cooking water.
To serve: Melt the butter in a medium saute pan over medium heat. Add the tortellini, Parmesan cheese, sage, and the reserved cooking water. Cook for 2 minutes, or until the tortellini are warmed through and the cheese is melted. Season with salt and pepper and toss.