I made tortellini for consumption at Christmas over the past two days. My
sister asked me to actually write down what I did so I thought that I would
share.

For the filling:
6 oz well trimmed pork loin
4 oz Italian mortadella
4 oz Italian posciutto di parma
1 to 1 1/3 cups freshly grated reggiano parmesan cheese
large pinch nutmeg

fresh rosemary leaves, minced cloves of garlic and salt & pepper for the
pork loin plus butter to cook loin.

Slice pork loin in half lengthwise and season with salt & pepper. Spread
fresh rosemary and minced garlic all over the meat. Wrap tightly in plastic
wrap and let it rest in the fridge for 1 to 2 days. When ready to cook pork
loin brush off herbs, garlic and excess seasonings. In a skillet over
medium high heat melt butter and cook pork loin till done, turning as
necessary. Cool then coarsely chop pork and process briefly in the food
processor. Don't let it be turn to mush. Remove from processor and add the
mortadella and prosciutto to the processor. Process till minced and
combined. Add the cheese, nutmeg and the pork and process to combine. Wrap
in plastic and refrigerate till needed. I let it sit overnight in the
fridge.

For the dough:

14 oz (about 3 1/2 cups) unbleached all purpose flour
5 large eggs I started with 4 but definitely needed 5

egg/water wash to facilitate sealing pasta (omit if you prefer)

I made the dough in the food processor then finished with some hand
kneading. I also used a pasta machine to roll out the dough to the thinnest
setting. My machine fought with me on the seventh setting but eventually it
worked out. I worked with 1/4 of the dough at a time keeping the rest
wrapped in plastic at room temperature. The rolled out dough is then cut
into 1 3/4 inch rounds using a biscuit cutter and filled with about 1/4 tsp
of filling placed in the center. I rub a little egg wash with my index
finger over 1/2 of the round edge. The dough is then folded over the
filling forming a half moon shape and the tails are wrapped around and over
and tucked in. I put the stuffed pasta on to parchment paper or silpat
lined baking sheets. You can use clean kitchen towels as well. Leave
tortellini uncovered while you work to finish the other quarters of dough.
They will need to be turned at least once while working the remainder as
they can get a little soggy. Freeze on baking sheets than transfer to
ziplock plastic containers. I didn't freeze about a dozen so it's
tortellini in brodo for me today!

Kate

Good Explanation, Kate! Wonderful recipe: it is just like we do it! Many
compliments. I think that with 5 eggs you have done a millions of
tortellini: a lot of workkkk!!!!!
Good. It's a pity you haven't post pics

--
Kisses
Pandora
-------------------------------------------
"Kate B" > ha scritto nel messaggio
ink.net...
>I made tortellini for consumption at Christmas over the past two days. My
>sister asked me to actually write down what I did so I thought that I would
>share.
>
> For the filling:
> 6 oz well trimmed pork loin
> 4 oz Italian mortadella
> 4 oz Italian posciutto di parma
> 1 to 1 1/3 cups freshly grated reggiano parmesan cheese
> large pinch nutmeg
>
> fresh rosemary leaves, minced cloves of garlic and salt & pepper for the
> pork loin plus butter to cook loin.
>
> Slice pork loin in half lengthwise and season with salt & pepper. Spread
> fresh rosemary and minced garlic all over the meat. Wrap tightly in
> plastic wrap and let it rest in the fridge for 1 to 2 days. When ready to
> cook pork loin brush off herbs, garlic and excess seasonings. In a
> skillet over medium high heat melt butter and cook pork loin till done,
> turning as necessary. Cool then coarsely chop pork and process briefly in
> the food processor. Don't let it be turn to mush. Remove from processor
> and add the mortadella and prosciutto to the processor. Process till
> minced and combined. Add the cheese, nutmeg and the pork and process to
> combine. Wrap in plastic and refrigerate till needed. I let it sit
> overnight in the fridge.
>
> For the dough:
>
> 14 oz (about 3 1/2 cups) unbleached all purpose flour
> 5 large eggs I started with 4 but definitely needed 5
>
> egg/water wash to facilitate sealing pasta (omit if you prefer)
>
> I made the dough in the food processor then finished with some hand
> kneading. I also used a pasta machine to roll out the dough to the
> thinnest setting. My machine fought with me on the seventh setting but
> eventually it worked out. I worked with 1/4 of the dough at a time
> keeping the rest wrapped in plastic at room temperature. The rolled out
> dough is then cut into 1 3/4 inch rounds using a biscuit cutter and filled
> with about 1/4 tsp of filling placed in the center. I rub a little egg
> wash with my index finger over 1/2 of the round edge. The dough is then
> folded over the filling forming a half moon shape and the tails are
> wrapped around and over and tucked in. I put the stuffed pasta on to
> parchment paper or silpat lined baking sheets. You can use clean kitchen
> towels as well. Leave tortellini uncovered while you work to finish the
> other quarters of dough. They will need to be turned at least once while
> working the remainder as they can get a little soggy. Freeze on baking
> sheets than transfer to ziplock plastic containers. I didn't freeze about
> a dozen so it's tortellini in brodo for me today!
>
> Kate
>

"Pandora" > wrote in message
...
> Good Explanation, Kate! Wonderful recipe: it is just like we do it! Many
> compliments. I think that with 5 eggs you have done a millions of
> tortellini: a lot of workkkk!!!!!
> Good. It's a pity you haven't post pics
>
> --
> Kisses
> Pandora


Thanks! It was a lot of work but they tasted very good. I ended up making
a second batch of pasta dough to finish off all of the filling after having
some dough lost to the pasta roller and some getting dried out because I
hadn't wrapped them well enough while rolling, cutting, stuffing and
shaping. The second batch I started with a smaller piece of dough (about
1/8th of the total) and cut at my leisure...doing about two dozen at a time.
Unfortunately I don't have a digital camera but they ended up looking not as
good as you can buy at the grocery store but tasting infinitely better.

Kate

Kate B wrote:
> I made tortellini for consumption at Christmas over the past two days. My
> sister asked me to actually write down what I did so I thought that I would
> share.
>
> For the filling:
> 6 oz well trimmed pork loin
> 4 oz Italian mortadella
> 4 oz Italian posciutto di parma
> 1 to 1 1/3 cups freshly grated reggiano parmesan cheese
> large pinch nutmeg
>
> fresh rosemary leaves, minced cloves of garlic and salt & pepper for the
> pork loin plus butter to cook loin.
>
> Slice pork loin in half lengthwise and season with salt & pepper. Spread
> fresh rosemary and minced garlic all over the meat. Wrap tightly in plastic
> wrap and let it rest in the fridge for 1 to 2 days. When ready to cook pork
> loin brush off herbs, garlic and excess seasonings. In a skillet over
> medium high heat melt butter and cook pork loin till done, turning as
> necessary. Cool then coarsely chop pork and process briefly in the food
> processor. Don't let it be turn to mush. Remove from processor and add the
> mortadella and prosciutto to the processor. Process till minced and
> combined. Add the cheese, nutmeg and the pork and process to combine. Wrap
> in plastic and refrigerate till needed. I let it sit overnight in the
> fridge.
>
> For the dough:
>
> 14 oz (about 3 1/2 cups) unbleached all purpose flour
> 5 large eggs I started with 4 but definitely needed 5
>
> egg/water wash to facilitate sealing pasta (omit if you prefer)
>
> I made the dough in the food processor then finished with some hand
> kneading. I also used a pasta machine to roll out the dough to the thinnest
> setting. My machine fought with me on the seventh setting but eventually it
> worked out. I worked with 1/4 of the dough at a time keeping the rest
> wrapped in plastic at room temperature. The rolled out dough is then cut
> into 1 3/4 inch rounds using a biscuit cutter and filled with about 1/4 tsp
> of filling placed in the center. I rub a little egg wash with my index
> finger over 1/2 of the round edge. The dough is then folded over the
> filling forming a half moon shape and the tails are wrapped around and over
> and tucked in. I put the stuffed pasta on to parchment paper or silpat
> lined baking sheets. You can use clean kitchen towels as well. Leave
> tortellini uncovered while you work to finish the other quarters of dough.
> They will need to be turned at least once while working the remainder as
> they can get a little soggy. Freeze on baking sheets than transfer to
> ziplock plastic containers. I didn't freeze about a dozen so it's
> tortellini in brodo for me today!
>
> Kate
Your timing is excellent- I bought a package of Barilla's yesterday- it
had speck in it, and it was wonderful. I was thinking about trying to
make some myself, and here you are, posting this- thank you! I served
mine with garlic infused olive oil, and it was a wonderful addition to
my birthday dinner!

"merryb" > wrote in message
ups.com...
>
> Kate B wrote:
<mega snip of recipe>

> Your timing is excellent- I bought a package of Barilla's yesterday- it
> had speck in it, and it was wonderful. I was thinking about trying to
> make some myself, and here you are, posting this- thank you! I served
> mine with garlic infused olive oil, and it was a wonderful addition to
> my birthday dinner!
>

I've never tried Barilla's. I can't seem to find a decent store purchased
brand. I got spoiled as a child with homemade torte lach (spinach and
cheese ravioli as referred to by relatives) and meat and cheese tortellini
which we ate almost every Sunday after mass. I'll give the Barilla's a try
though but it's hard to eat the store brands after making your own ;-)!

Kate

Kate B wrote:
> "merryb" > wrote in message
> ups.com...
> >
> > Kate B wrote:
> <mega snip of recipe>
>
> > Your timing is excellent- I bought a package of Barilla's yesterday- it
> > had speck in it, and it was wonderful. I was thinking about trying to
> > make some myself, and here you are, posting this- thank you! I served
> > mine with garlic infused olive oil, and it was a wonderful addition to
> > my birthday dinner!
> >
>
> I've never tried Barilla's. I can't seem to find a decent store purchased
> brand. I got spoiled as a child with homemade torte lach (spinach and
> cheese ravioli as referred to by relatives) and meat and cheese tortellini
> which we ate almost every Sunday after mass. I'll give the Barilla's a try
> though but it's hard to eat the store brands after making your own ;-)!
>
> Kate
I purchased this at De Laurenti's, which is an Italian market in Pike
Place Market, so unless you have access to a nice imported food store,
it may be tough to find. And homemade must be so much better! I've made
ravioli before, using my grandmother's recipe, and they were tastier
than anything you can buy!