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How To make Tortellini Meat Filling
4 lb Cooked veal, pork or chicken
1/4 c Olive oil
2 md Onions; roughly diced
2 tb Finely minced garlic
2 tb Chopped fresh oregano leaves
-=OR=- 1 tb -Dried oregano
1 ts Ground coriander
1/4 c Flour
1 c All-purpose broth
-OR low-sodium chicken broth 1/2 ts Ground black pepper
1/2 ts Salt; or as desired
DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry pan over medium heat. Add onion, garlic, oregano and coriander and cook, stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and cook, stirring, until the mixture thickens and bubbles. Add the salt and pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in the refrigerator to cool. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling
How To make Tortellini Meat Filling's Videos
HOMEMADE TORTELLINI (MEAT FILLING) - PASTA
Homemade tortellini are good with any sauce and the filling can be done in many ways. Soon you will find out how I like to season the tortellini. Remember not tu put the salt in the filling. Enjoy your meal!!
To discover the last recipe, see this video:
To discover how to make pasta with the stand mixer, see this video:
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20 mins Creamy Triple Cheese Tortellini | Chicken, Spinach and Alfredo Sauce |By foodstalgia_usa
Easy, creamy pasta dinner ready in 20mins! easy and quick alfredo sauce and delicious al dente tortellini.
Ingredients:
triple cheese tortellini pack 1 (9Oz)
butter 2 tbsp
flour 2 tbsp
garlic grated 2 cloves
chicken broth 1 1/2 cups
lemon juice 1 1/2 tbsp
heavy whipping cream 3/4 cup
baby spinach handful
seasoning ;
salt 1 tsp
pepper 1/3 tsp
cayenne 1/4 tsp
dried thyme and oregano 1/4 tsp each
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#creamytortellini #triplecheesetortellini #alfredopasta #whitepasta #creamypasta #creamytortellini #alfredotortellini #easyrecipe #easydinner #quickdinner #alfredosauce
Traditional Meat Tortellini Recipe from Bologna
Today we're in Bologna, where the smell of fresh tortellini is everywhere.
Tortellini are a typical Italian small pasta, popular all over the world for their unique ring shape.
A tiny treasure chest filled with a mix of meat, cheese and sometimes vegetables.
The story of this tasty pasta dates back to 1300: Tortellini were born in Castelfranco Emilia,
Emilia-Romagna, halfway between the cities of Bologna and Modena, although their origin is still disputed.
But why that belly button shape?
Well, according to the legend, Tortellini was inspired by goddess Venus' staggering beauty and…
By the perfect shape of her belly button.
Among the stalls of this old, busy market, all surrounded with colors and great food smells,
there’s one family-owned shop that’s been passing down the tradition of Tortellini from generation to generation.
Daniela and Monica have been making high-quality, handmade delicious Tortellini every day for 27 years now. That’s why they’re known as Le Sfogline - in Italian, “little pasta sheets”.
Their skillful hands will guide us on how to make a perfect tortellino.
Tortellini are a Christmas dinner must in Bologna, quite a precious family moment.
A hot tortellini soup is like a warm hug.
It’s also very common to see people walking through the beautiful streets of Bologna eating street-food Tortellini, not only “in brodo”, but also fried to perfection.
Have you ever tried them?
How to Make Handmade TORTELLINI - BROOKLYN PASTA LAB
FREE VIDEO COURSE -
In this video you will learn step by step how to make traditional tortellini from Bologna.
Want to learn more about making fresh pasta and join a community of pasta makers from all over the world?
Pasta Dough Recipe:
300 grams, 00 Flour
10 grams, Kosher Salt
3 Whole eggs
3 Egg Yolks
Pork Filling:
350 grams, Ground Pork
150 grams, Ground Mortadella (no pistachios)
90 grams, Ground Prosciutto di Parma
150 grams, Grated Parmigiano Reggiano
1 Egg
1/2 Nutmeg Grated
20 Turns of Black Pepper
10 grams, Kosher Salt
Brooklyn Pasta Lab
Chef Michael Pini is well known for handmade pasta learned throughout Italy. His passion of pasta making was solidified during his studies in the region of Emilia-Romagna and Puglia. Brooklyn Pasta Lab delivers fresh handmade pasta kits directly to your home in the boroughs of New York City.
Instagram: @brooklynpastalab
For Inquiries
Email:
orders@brooklynpastalab.com
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Perfect Homemade Tortellini (2 Ways)
Making homemade pasta should be easy. Although I mean that with honesty, I never said that it would take less than 5 minutes.
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Full Recipe:
Ingredients Needed:
Pasta-
- 2 cups (300g) all purpose flour
- 2 whole eggs
- 3 egg yolks
Tortellini Soup:
- Filtered water
- 1 whole chicken
- soup bones
- 3lbs boneless chuck roast, cut into cubes and BROWNED!
- 3 carrots
- 1 onion
- 2 stalks celery
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/4 bunh italian parsley
- 1 parmigiano reggiano rind
Filling:
- 1/2 lb pork loin, diced into small cubes
- 1/2 lb mortadella
- 1/3lb prosciutto
- 100g parmigiano, grated
- 2 eggs
- 1 tbsp butter
- 1 tablespoon veg oil
- fresh grated nutmeg
- salt and pepper to taste
Tortellini with Sauce:
Filling:
- 1/2 lb cremini mushrooms
- 1/2 lb maitake or oyster mushrooms
- 3 tablespoons butter
- 4 cloves garlic
- 1 shallot
- 3 sage leaves finely chopped
- 1 cup grated parmigiano
Sauce:
- 1/2 cup butter
- 1 cup heavy cream
- 1/3 cup milk
- 5 cloves garlic, minced
- 1/4 teaspoon fresh ground nutmeg
- 1 cup pecorino cheese, Grated
- 1 cup parmigiano reggiano, grated
Assembly:
- FRIED SAGE TOPPING
- shaved parmigiano
- fresh cracked black pepp
How to make RAVIOLI - BEEF RAVIOLI
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