Here are some fun facts about Homemade Tortellini:

Homemade tortellini comes from Castelfranco  Emilia in the Italian region of Modena. Subsequently the story is told that an innkeeper peeped through a keyhole and saw the naval of Venus (the goddess of love). Then he quickly retreated to his kitchen and created a pasta resembling his recent find. The naval-shaped pasta is typically filled with Cheese, meat, or vegetables. Historically it is usually served in brodo (broth).

Giant Homemade Tortellini: from the aromatic basil to the creamy filling and delicate pasta, this recipe will delight your family and guests.

This homemade tortellini recipe offers a delightful twist on a timeless classic. Bursting with flavor, the filling combines fresh basil and vibrant spinach, creating a colorful and aromatic experience. Nestled atop a rich bed of tangy tomato chutney, this dish not only pleases the palate but also makes for a stunning presentation to impress your guests.

Our Giant Homemade Tortellini features an exciting twist. We will prepare a single serving, making it a perfect side dish or appetizer. We served this one on a bed of tomato chutney and drizzled with lemon vinaigrette.

I will use mozzarella instead of ricotta cheese because of the size of the tortellini. Mozzarella offers a firmer filling and has a stronger flavor. To enhance the cheese flavor, we will also add basil and spinach for additional color and an aromatic touch.

Ingredients:

Tortellini Pasta

• 1 cup sifted all-purpose flour
• 2 eggs
• 1 tbsp Olive Oil
• 1 pinch Kosher salt
• 2 egg yolks To brush the edges of the pasta

Lemon Vinaigrette

• 1 Zest and juice from 1 lemon
• 1 tbsp Olive oil
• 1 pinch salt

Tomato Chutney

• 12 oz Sweet cherry tomatoes Slice each tomato into 3 or 4 pieces
• 3 cloves fresh minced Garlic
• 1 chopped shallot
• 2 tbsps olive oil

Giant Tortellini Filling

• ¼ cup fresh basil
• ½ cup fresh spinach
• 2 egg whites
• 8 oz Fresh Mozzarella cheese

Instructions

Giant Homemade Tortellini

• Make a pile of Sifted flour. Create a crater in the pile and drop in 2 eggs, tbsp of olive oil, and a pinch of salt
• Beat the eggs and gradually mix in the flour. Watching the video will help you understand this step
• Create a ball of dough, and knead the dough until a depression from your finger rebounds in the dough. Constant dusting with flour will be necessary to keep your dough from sticking to your surface.
• Cut your dough into 4 equal pieces. This will make 4 Giant Tortellini’s
• Roll out your dough until a 4 x 10 in rectangle can be cut out of your dough. Keep lightly dusting the dough with flour to keep it from sticking to your surface. Repeat this 4 times, and stack your pieces with a dusting of flour between each piece. You can watch the video for assistance.
• Cut 4 x 10 in pieces out of your dough.
• Using a pastry bag with your filling, Lay out an 8 x ¾” bead of filling in the center of your sheet of dough (watch video) If you don’t have a pastry bag, make a conical shape from parchment paper, and fill with your filling.
• Brush the edges with egg yolk wash and fold in half. Press around the edges and squeeze any air from the filling. Cut the top edge with a ravioli cutter.
• Brush with egg yolk wash what is going to be the outer edge of the tortellini, and roll it up similiar to the video.
• Place on a flour_dusted surface and place in refrigerator for 1 hour
• Place in gently boiling salted water for 90-120 seconds. Place on the bed of Tomato chutney, and drizzle with Lemon Vinaigrette, and serve. Garnish with Basil leaves if desired.

Homemade Tortellini Filling

• Combine all ingredients in a food processor
• Run until a smooth, and creamy filling is created

Lemon Vinaigrette

• Combine all ingredients and whisk until emulsified

Tomato Chutney

• Heat a medium-sized saucepan on low-med heat
• Add 2 tbsps Olive oil, Garlic, and shallots. Saute for a few minutes and add the sliced tomatoes.
• Continue to saute your mixture until the tomatoes are softened, but still maintain their shape.