Homemade Tortellini in Broth
Indulge in the comforting, homemade goodness of **Tortellini in Broth**, a classic Italian recipe that transforms simple ingredients into an elegant dish. This recipe guides you through making tender, hand-rolled tortellini from scratch, filled with a creamy blend of ricotta and Parmesan cheese, seasoned with a touch of nutmeg for a hint of warmth. Once shaped, the tortellini are gently simmered in a rich chicken or vegetable broth, creating a soul-soothing bowl of perfection. With just a sprinkle of fresh parsley, this dish is as visually stunning as it is flavorful. Ideal as a light meal or a first course, this recipe brings authentic Italian flavors to your table—the perfect project for lovers of fresh, homemade pasta.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 6 cups Chicken or vegetable broth
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the flour on a clean surface or in a large bowl and make a well in the center.
Crack the eggs into the well and use a fork to whisk them, gradually incorporating the flour until a shaggy dough forms.
Knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
In a medium bowl, combine ricotta cheese, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix until smooth and set aside.
Divide the dough into two portions and roll each portion out into a thin sheet using a pasta machine or a rolling pin.
Cut the rolled-out dough into 3-inch squares or circles using a knife or biscuit cutter.
Place a small dollop of the ricotta mixture (about 1/2 teaspoon) in the center of each square or circle.
Fold the dough over the filling to form a triangle (for squares) or a half-moon (for circles) and press the edges firmly to seal.
Bring the two pointed edges together to form the characteristic tortellini shape and press to seal. Repeat with remaining dough and filling.
Bring the broth to a gentle boil in a large pot over medium heat.
Add the tortellini to the broth and cook for 3-5 minutes, or until they float to the surface.
Ladle the tortellini and broth into bowls and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 9343 mg | 406% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 4.1 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2075 mg | 160% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
