Tortellini en Brodo
Using a 2 1/2” to 3” round biscuit cutter, cut as many circles as possible from each sheet.
Place a heaping teaspoon of filling on each round. Be sure not to overstuff.
Using your fingertips, lightly brush water around the filling so the pasta will seal.
Fold in half (half-moon) and press together to seal. Wipe off any filling that is squeezed out.
With the rounded part pointing up, wrap the half-moon around your index finger.
Press the two ends together into the traditional bishop’s hat (or some say a belly button) shape.
Cook fresh tortellini in a pot of heavily salted, boiling water until the pasta floats to the top, about 5 to 6 minutes.
Alternatively, freeze the tortellini by arranging them in a single layer on a parchment paper lined sheet pan. Place the pan in the freezer. When pasta is frozen, transfer to a freezer-safe storage bag or container and return to the freezer to keep for up to 3 months.
Tortellini en Brodo, needs to be edited
The term “en brodo” translates to “in broth.” Originally from the Italian region of Emilia, tortellini are traditionally stuffed with meat, but for a vegetarian twist, fill the tortellini with ricotta and Parmesan cheese and serve with vegetable brodo. If you make the broth from scratch, this recipe takes upward of four hours. Use pre-made bone broth for a quick substitute.
- Serves
- 4-6
Directions
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Make the Brodo: In a large saucepan over medium heat, bring the olive oil to a shimmer. Add the carrot, onion, celery, garlic, and thyme. Cook for 2 minutes to just coat with oil and bloom the aromatics. Pour in the bone broth or combination of bone broth and stock. Season with salt and pepper. Allow to simmer for 5 minutes.
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Lower heat to medium-low and add the bay leaves and parmesan rind. After simmering for 20 minutes, strain the broth into a large bowl or measuring cup. Discard the vegetables and herbs in the pot, then return the stock to the pot over medium heat. Bring to a gentle boil while cooking the tortellini.
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Cook the tortellini: Bring a large pot of salted water to a boil over medium-high heat. Carefully transfer tortellini to the water. Cook, stirring gently to prevent sticking until all the tortellini have floated to the surface, about 5 minutes (cut into one tortellini to make sure the filling cooks through).
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Drain the pasta and serve tortellini in bowls of warm brodo with a few cracks of freshly ground pepper.
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Include edited Affagato recipe
From Shawnie's class “Italian Tortellini en Brodo Workshop”
