Servings: 4 Servings
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 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.
Video
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