CHEESE TORTELLINI WITH PROSCIUTTO AND BASIL

by Chef Scotty


RISE & SHINE  KAUT43  OKC

4.12.16

 

I love making pasta, and it really isn’t as daunting as some would think. It may take a little time, and some practice, but for those who really enjoy cooking this one is for you. Give it a shot! 

 

 

Pasta

 

So I have a quicker way to making my pasta for the tortellini. Instead of making your flour mound with eggs, I do it all in my food processor. 

 

Ingredients

 

2 cups All Purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil 

 

Place the flour, followed by the eggs, salt and olive oil into the food processor. Pulse continuously until the dough starts balling up inside the bowl. If the dough is crumbly add a tablespoon of water until the ball forms.

Pull the dough out of the bowl, ball up, wrap in plastic, and let rest for at least 30 minutes while you make the cheese filling. 

 

 

Cheese Filling

 

Ingredients: 

 

1 cup Whole Milk Ricotta Cheese (either homemade or store-bought) 

1/2 cup Mascarpone Cheese

1/4 cup grated parmesan cheese

3 ounces paper thin sliced prosciutto 

3 tablespoons minced fresh basil

pinch of red pepper flakes 

 

Mix the three cheese together until smooth. Add the prosciutto, basil, and red pepper flakes, and mix until combined. Cover and set in the fridge until ready to make tortellini.

 

 

Make: 

 

  1. Quarter your ball of pasta evenly. Depending on what size of tortellini and how many you’re making will determine if using all four quarters, or reserve the remaining for another day. I say use it all!
  2. With a pasta roller or pasta machine, roll out the fresh pasta until paper thin.Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon of the cheese filling into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
  3. In a half gallon of boiling salted water, begin cooking your tortellini in batches, Not all at once, or they will stick together and break apart. Remove the cooked tortellini with a slotted spoon and drain in a colander. 
  4. Sauté in garlic butter garnished with minced parsley or add to your favorite sauce. 

 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty