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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
These shrimp ravioli will make you think you’re in a Michelin star restaurant
Nothing beats the taste of freshly made ravioli, and homemade ones are even better. This recipe will turn you into a Michelin star Chef, almost! It’s one of those recipes where simplicity reigns, and wait until you taste them!
For simplicity, I used cooked shrimps (or prawns) for this recipe; you could indeed use uncooked; just poach them first. Make sure your ricotta cheese is well drained; you don’t want a watered-down filling.
The pasta itself is relatively simple to make; ideally, you will need a pasta machine; if you don’t have one, you can still use a rolling pin. The thinner the dough, the better the ravioli. Remember, you want to be able to see the filling through it; that’s what makes it sexy! I always say it’s like sexy lingerie; you want to reveal a little but not too much. I use the second thinnest setting on my pasta machine, but this can vary on different pasta machines. The biggest mistake I see people make is adding too much filling. Ravioli doesn’t contain much filling, so stick to a medium size grape size. Ravioli freeze well, so make a big batch ready to use anytime.
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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
HOMEMADE TORTELLINI RECIPE | How to Make Tortellini Pasta | Italian Food Recipes
Learn how to make homemade tortellini from scratch. Tortellini pasta is a type of pasta from the region of Emilia Romagna. It's one of the most famous and popular pastas in Italy. If you love Italian food you must love a nice plate of homemade tortellini. The question is, how do you like to eat your tortellini? with a sauce, with a broth or with cream?
In this video Ottavio Bonaccorsi (from The L.A.B - Laboratorio Artigiano Bonaccorsi Sydney) is showing us how to make tortellini from scratch. There are a lot of different tortellini recipes and this is how he loves to make them. The secret is to make them with LOVE. This is the best tortellini recipe you can find on youtube.
Enjoy this classic tortellini video recipe and please leave a thumbs up for Ottavio.
E ora si mangia...Vincenzo's Plate
#tortellini #tortellinirecipe #pasta
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???? How To Make Meat Filled Ravioli From Scratch
How to make Fresh Meat Filled Ravioli
I have a collection of fun ravioli presses for pasta that my Nonna gave me and they look like ice cube trays that are happily filled with pasta and meat or cheese filling. Not to worry if you don't have any of those, ravioli are easy to make and fill. I used to sneak the meat filling in spoonfuls from when my Nonna was making them.
Now my son does the same, somehow I think his appetite is bigger than mine was though!
Using this loose meat filling in the ravioli will let your guests know that
these precious filled pasta pillows were homemade.
Ingredients:
3 slices pancetta, finely diced
3 cloves garlic, minced
8 oz (227 g) lean ground pork or veal
1/2 tsp (2 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped Italian parsley
1/4 cup (60 mL) fresh grated Parmesan cheese
2 egg yolks
Pasta sheets (
1egg, beaten
Method:
In a large non-stick skillet, cook pancetta over medium-high heat for about 1 minute or until fat renders.
Add garlic, pork, oregano and salt; cook for about 8 minutes or until browned.
Add parsley and cheese.
Let cool slightly.
Stir in egg yolks.
Let cool completely, filling should make about 2 cups (500 mL).
Meanwhile, lightly score squares on each sheet of pasta dough.
Using heaping tsp (5 mL) of the filling place in centre of each square.
Brush edges of each square with beaten egg.
Top with another sheet of pasta dough.
Gently push dough around filling to let air escape and sealing around edges.
Continue with remaining dough.
Using pastry cutter or large knife, cut each square around score lines.
Place on floured tea towel on large baking sheet.
Continue with remaining dough and filling.
Let ravioli air dry for about 4 hours, turning occasionally until firm. (Make- ahead: Can be frozen until firm, place in freezer bag and frozen for up to 1 month.)
In large pot of boiling salted water, cook ravioli for about 5 minutes or
until they float to the top.
Drain and toss with my 'Homemade Tomato Sauce' recipe.
Makes about 2 dozen.
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Pasta Part II: Filled Pasta | Basics with Babish
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This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
Recipe:
Watch Pasta Part I here:
Ingredients & Shopping List
+ For the pasta dough:
1lb 00 Flour
4 eggs
+ For the tortellini en brodo:
Pre-made pasta dough
1/3 lb grated mozzarella
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp finely chopped basil
Kosher salt
Freshly ground black pepper
Fresh grated nutmeg
Beef, chicken, or veal broth
Fresh grated parmesan to top
+ For the butternut squash ravioli with browned butter:
1 large butternut squash
Extra virgin olive oil
4 ounces grated parmesan cheese
Kosher salt
Freshly ground black pepper
1 1/2 sticks butter
Fresh sage leaves
Juice of 1/2 lemon
Balsamic cream or reduction
Fresh grated parmesan to top
+ Special Equipment:
Rolling pin OR pasta press
Cheese grater
Bench scraper
Food processor
Round cutter (for tortellini)
Optional: ravioli cutter
Music:
Even or Odd by Blue Wednesday
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Fabio's Kitchen: Episode 44, Meat Ravioli
It’s an ITALIAN FAVORITE…fresh pasta ravioli filled with a meat filling. And for added flavor, we’re going to glaze the filling with some red wine and balsamic vinegar. Let’s get cooking!
Meat Ravioli recipe can be found here:
For more fast recipes and quick meals, order Fabio's new cookbook Fabio's 30-Minute Italian here:
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