Meat Tortellini

Discover the art of creating small, delectable pasta delights with this delightful recipe for Tortellini. These delicate pasta pockets, traditionally filled with a flavorful mixture of ground meats and aromatic ingredients, showcase the craftsmanship of Italian cuisine. While making tortellini can be a bit challenging due to their petite size, the effort is well worth it once you savor their delicious taste and tender texture. Whether served in a rich broth or accompanied by your favorite tomato or cheese sauce, these little treasures promise to elevate your dining experience to new heights.

MAKES: 4 to 6 servings (50 to 60 tortellini)

TIME: About 1 hour

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 pound ground meat, preferably a mixture of beef, veal, and pork, or pork sausage
• 1 cup red wine or beef or chicken stock, or more as needed
• Salt and freshly ground black pepper
• 1 teaspoon minced garlic
• 1/4 cup chopped prosciutto or other ham (optional)
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup freshly grated Parmesan cheese
• 1 egg
• Bread crumbs, preferably fresh, if needed
• Cornmeal or all-purpose flour for dusting
• 1 recipe Fresh Egg Pasta or Eggless Pasta, rolled into sheets and kept moist under a towel or plastic wrap

INSTRUCTIONS:

1. Heat olive oil in a large, deep skillet over medium heat. Add the ground meat and cook, breaking up any lumps, until it loses its color.
2. Pour in the red wine or stock and season with salt and black pepper. Reduce the heat to very low and cook, stirring occasionally and adding more liquid if necessary, until the meat is tender and the sauce thickens.
3. Add minced garlic and prosciutto (if using) and cook for another 5 minutes. Allow the mixture to cool thoroughly, then stir in chopped parsley, grated Parmesan, and egg. If the mixture is too liquidy, add some bread crumbs to achieve the desired consistency.
4. Lightly dust a work surface with cornmeal or flour. Cut fresh pasta dough into 4- to 5-inch-wide strips.
5. Place heaping teaspoons of the prepared filling about 1 1/2-inch intervals on one side of each pasta strip.
6. Dampen the edges of the pasta with water and fold the dough over the filling, pressing with your fingers to seal.
7. Trim the dough and cut it into individual tortellini.
8. Optionally, refrigerate the tortellini dusted with flour for up to a day or freeze them for later use.
9. Bring a pot of water to a boil and add salt. Cook the tortellini, about 30 at a time, in boiling salted water for just a few minutes until they rise to the surface.
10. Remove the cooked tortellini with a slotted spoon and drain well.
11. Serve the tortellini immediately with a flavorful broth or your preferred tomato or cheese sauce.

VARIATIONS:

• Cheese Tortellini: For a vegetarian option, omit the meat, wine, garlic, and ham. Use a filling made of ricotta cheese, parsley, Parmesan, egg, and a pinch of nutmeg.

• Seafood Tortellini: Substitute white fish, shrimp, lobster, or crabmeat for the ground meat. Cook the seafood separately, then mix it with shallots, parsley, egg, salt, and a pinch of cayenne for the filling. Proceed with the recipe from Step 3.

Enjoy the Art of Tortellini Making: Embrace the challenge of crafting these bite-sized pasta treasures and delight in their exquisite taste. Whether you opt for traditional meat filling or experiment with seafood or vegetarian options, these handcrafted Tortellini promise to elevate any meal and leave a lasting impression on your guests.