Tortellini

Instructions

1. Prepare Classic Italian Fresh Egg Pasta Dough and allow it to rest at room temperature for at least 30 minutes before rolling it out.
2. While the dough rests, prepare traditional tortellini filling by placing all the filling ingredients into a food processor and pulsing until combined. The filling is uncooked, so be sure to handle raw pork carefully. Use gloves if preferred and wash equipment thoroughly after use. Transfer the filling to a piping bag, or to a plastic bag with the corner snipped off.
3. Once the dough has rested, unwrap it from the plastic and begin flattening it with a rolling pin.
4. For best results and consistency, we recommend using a pasta machine, though the dough can also be rolled by hand if needed.
5. Roll the dough to the thinnest setting on your pasta machine, or until the sheet is thin enough that you can see your hand through it.
6. Using a straight edge, cut the pasta sheet into 1-inch by 1-inch squares.
7. Keep any pasta sheets you are not actively working with covered in plastic to prevent them from drying out.
8. Place about ¼ teaspoon of filling in the center of each square and fold it into a triangle.
9. To form the signature tortellini shape, wrap the two ends of the triangle around your finger and pinch them together to seal.
10. Place the finished tortellini on a sheet pan or plate dusted with Caputo Semolina Flour.
11. Repeat with the remaining dough and filling until you have formed the desired amount of tortellini.
12. When ready to serve, cook the tortellini in salted boiling water for 2–3 minutes, then finish in your favorite sauce. We love tortellini with bolognese, a cream sauce, or classic tortellini in brodo.

Notes

• In Emilia-Romagna, traditional tortellini filling is made exclusively with pork.
• In other parts of Northern Italy, tortellini may be filled with a combination of pork, beef, and chicken.
• Tortellini can easily be made into a larger shape called Tortelloni. Begin with 2-inch by 2-inch pasta squares and fill each with about 1 teaspoon of filling. Traditionally, tortelloni are filled with pumpkin or spinach and ricotta.
• To save Tortellini for later, allow them to fully dry on a sheet dusted with Caputo Semolina Flour, then store in an airtight container and freeze for up to 3 months.
• Do not thaw Tortellini from frozen before cooking, simply add 1-2 minutes of cook time when ready to use.