Anybody know how to make home made tortellini that is filled with cheese or meat?

Answer 1

If you want to make it tottaly from scratch, they say this is the recipe.


Home-Made Pasta

This pasta is really indespensible for many soups. Its porous nature makes it exceptional for lasagne and cannelloni, fettuccine and tagliolini, spaghetti and tagliatelle - in short, for sauces that need to integrate well with the given pasta shape. It is also the necessary encasing for all filled pastas such as ravioli, tortellini and agnolotti.


Briefly, then, we shall describe how to make your own pasta. Many books contain illustrations of all the steps but if you follow the procedure with common-sense you will not fail.

Ingredients

5-6 medium-sized eggs
3 cups plain (all-purpose) flour


Method

Mix the ingredients in a large bowl until there isn't any flour left. During this process, some dough will stick to your hands. Wash it off, dry your hands and return immediately to the mixture. I rarely find two batches of pasta to be the same, because of the temperature of the room, because of the variations in egg sizes. Therefore, at this critical point, make sure your dough is not too wet and sticky. If it is, add some more flour and knead it in quite vigorously. If it is too dry, add a few drops of water at a time. Water is a very powerful agent, and it takes very little to make the mixture sticky and slippery. Once you have achieved a smooth dough, keep kneading for several minutes until you are certain that all componets are well integrated. Forma ball, cover with a damp cloth and let it rest for a while.

Now set up your pasta machine, giving yourself plenty of space in which to work. Cut off a small piece of dough, flatten it with your hands and start pushing it through the first stage or setting of the machine. Do not handle the dough delicately. Put it through with energy and determination, three or four times, or until you have a regular shape, which is when your sheet is at least as wide as the rollers. It does not matter if is a little zig-zagged at each end, so long as it is as wide as the rollers all the way, this is not only for aestheic reasons: a regularly shaped pasta sheet minimises waste, especially when making ravioli. To achieve a regularly shaped sheet from the start, do not be afraid to fold the first 'run', as I call it, on itself and push it through several times. If it appears a bit wet, add more flour. Flouring is important all the way to prevent sticking. Do not stack the sheets of pasta on top of each other. If you have a few and you are distracted from your task, you may return to find them stuck together. Once you are through the first setting of the machine, skip and go on to the next. There is no need to go through each of the six or seven settings to make good pasta.

Proceed in the same manner until you are close to the last setting. At this point you can stop if you intend cutting fettuccine - for which all machines have an attachment - or pappardelle, large strips which you have to cut by hand, or tagliolini, thin strips that you also have to cut by hand. I prefer the second-last setting as the pasta cuts a little thicker than the last which could make it a little gluggy in the boiling water.

For these shapes, cut your sheet about 30cm (12 inch) long with a knife on a wide chopping board. Push through the appropriate machine attachment for fettuccine or cut the pappardelle 1cm (1/2 inch) wide on the board with a sharp knife. Fold the sheet on itself several times to make cutting easier. If you cut very thin strips - no more than 4mm (1/4 inch) wide - you will obtain tagliolini, which are very good for seafood sauces, tomato based sauces and even soups.

If preparing cannelloni or lasagne, proceed all the way to the very last setting. These sheets are very delicate and useful for many preparations including vegetarian lasagne, fish-based or meat-based lasagne. I love a large, delicate pasta sheet as a wrapper for cannelloni with the traditional filling of ricotta and silverbeet.

If you are cutting pasta for lasagne, stay within 10cm (4 inch) in length. It will expand further when you cook it. With cannelloni, find a length that suits you, I prefer them not too long.

If you want to make spaghetti, some machines have this attachment too, except that the spaghetti will be square rather than round. Don't worry they round off when cooked. If you like them thin, like angel hair, stay with the second-last setting. If you like them chunky - for a tomato or tuna sauce - take the sheet to the third setting; you'll think it is too thick, but it will go through the cutters and produce marvellous spaghetti.

Lasagne and cannelloni sheets require pre-cooking. Do this in plenty of salted water and when still al dente, plunge into cold water to cool briefly and lay out on a clean cloth ready for use. Take time. You are not cooking for an army and you do not have to race the clock. That is the burden of professional cooks.

Stefano believes, there is too much emphasis at the moment on cucina veloce, the dinner party in 20 minutes "If you are not a confident cook and everyone tells you to be quick, I can see why you surrender to supermarkets and pre-fabricated food".

Recipe reproduced with permission from "A Gondola on the Murray" (ABC Books)

http://abc.net.au/gondola/recipes/homepast.htm

Now this link deals specifically with tortellini.
http://www.e-rcps.com/pasta/rcp/stfd/tortellini.shtml

Answer 2

Cheesy Italian Tortellini

Easy tasty crock pot recipe that makes the house smell terriffic!!

4-6 servings 7¼ hours 10 min prep
1 lb ground beef
1 (15 ounce) marinara sauce, refrigerated kind
1 cup mushrooms, sliced
1 (14 ounce) can crushed Italian tomatoes
1 (9 ounce) package refrigerated 3-cheese tortellini
1 cup mozzarella cheese, shredded

Not the one? See other Cheesy Italian Tortellini Recipes
Beginner Cook One-Dish Meal
Ground Beef One-Dish Meal
Kid Pleaser One-Dish Meal
Brown Beef, drain.
Spray crock pot with cooking spray.
Mix beef, marinara sauce, mushrooms and tomatoes in crock pot.
Cook on low 7 - 8 hours.
Stir in the tortellini and sprinkle with cheese.
Cover and cook for 15 mins more.
**Update**.
If frozen for OAMC this heats well and does not dry out if you can reheat in freezer bags or sealable bags. Excellent.

Answer 3

Yes, you can. I make a dry rub with salt, pepper, powdered garlic, and ground/rubbed sage that I rub on the roast before cooking it. When I have finished pulling the pork (shredding it with two forks), I season it again with some of the dry rub and stir it to coat it as evenly as possible. It gives the meat flavor without having to add the sauce. One thing I do at cookouts is offer at least two kinds of sauce (one sweet and one hot), so I never put the sauce on the meat. That's up to the individual. A great sweet, yet tangy, sauce recipe: BBQ SAUCE (check the flavor once it is done. You may want extra sugar or vinegar.) 32 oz ketchup 1/2 C yellow mustard 1 C sugar 1/4 C butter 1/4 C white vinegar Melt butter in large saucepan. Add the other ingredients. Bring to boil over medium heat. Simmer until ready to use or set off of burner. REDUCED RECIPE (if you don't want very much sauce): 1 C ketchup 1/8 C yellow mustard 1/4 C sugar 1 Tablespoon butter 1 Tablespoon vinegar And if you have a choice as to what cut of meat you use, I highly recommend Boston butt. It cooks up more tender. I cook mine at 350 F for about one hour per pound. I check it an hour early. Once the bone moves freely, it's done.

Answer 4

hi
you need 250 g flower
2 big eggs
1 spoon olive oil
3 spoons of cold water
a bit of salt

that you mix and you get the doe. you let it rest and in the meen time you make the filling:

100 g of gorgonzolla cheese (or any other similar cheese)
2 spoons of young chese (the white young cheese)
salt

or

50 g parmezzan cheese
2 spoons of young cheese
salt


when you make that you take the doe and you thin it to 6mm on the table, you cut cirkules of 8 mm fi (from one side to the other) and you fill one side with the filling and close the cirkule than you take the left and the right angle and put them together so it gets its original shape. you coook them 3 to 5 minutes. so they dont loose its filling taste you can cover them with bread crumes fried in butter.

good luck and hope you like it

Answer 5

Buy wonton skins. Eggroll skins will do. Cut them into the size you want if need be. Get your filler. And twist it like a tortillini, which by the way I can never tie it right. You might want to get some eggs to seal it.