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Tortellini in Brodo⠀⠀⠀⠀⠀⠀⠀⠀⠀ #tortelliniinbrodo #tortellini #saffronbroth #pasta #ricottatortellini #christmasrecipes#tortellinibolognesi #tortellinibologna #tortellini #tortelliniinbrodo #Naturaliabv #italiaansekerst #italiaanskerstmenu Tortellini in Brodo: A Comforting Italian Classic

Tortellini in Brodo⠀⠀

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot
  • Saucepan
  • Strainer
  • Knife
  • Cutting board
  • Rolling pin (if making homemade tortellini)

Ingredients
  

  • Ingredients
  • For the Broth:
  • 6 cups chicken or vegetable broth
  • 1 onion halved
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 garlic cloves crushed
  • 1 bay leaf
  • Fresh herbs such as parsley and thyme
  • Salt and pepper to taste
  • For the Tortellini:
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs
  • 1 cup ricotta cheese for cheese tortellini or 1 cup ground meat (for meat tortellini)
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: Nutmeg for added flavor

Instructions
 

  • Instructions
  • Step 1: Prepare the Broth
  • In a large pot, combine the chicken or vegetable broth, halved onion, chopped carrots, chopped celery, crushed garlic, bay leaf, and fresh herbs.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. This allows the flavors to meld beautifully.
  • Season with salt and pepper to taste. Strain the broth to remove the vegetables and herbs, then return the clear broth to the pot.
  • Step 2: Make the Tortellini Dough
  • On a clean surface or in a large bowl, create a mound with the flour and make a well in the center.
  • Crack the eggs into the well and add a pinch of salt.
  • Using a fork, slowly incorporate the flour into the eggs until a dough starts to form.
  • Knead the dough by hand for about 10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
  • Step 3: Prepare the Filling
  • In a bowl, mix the ricotta cheese (or ground meat) with grated Parmesan cheese. Season with salt, pepper, and nutmeg if using.
  • If using meat, ensure it is cooked and seasoned properly.
  • Step 4: Roll Out the Dough
  • After the dough has rested, divide it into four pieces. Keep the pieces you are not using covered to prevent them from drying out.
  • Roll out one piece of dough to a thin sheet, about 1/16-inch thick. You can use a rolling pin or a pasta machine for this.
  • Step 5: Cut and Shape the Tortellini
  • Cut the rolled-out dough into squares, about 3 inches wide.
  • Place a small spoonful of filling in the center of each square.
  • Fold the square into a triangle, pressing the edges to seal. Then, wrap the triangle around your finger to form a ring and pinch the ends together to seal the tortellini.
  • Step 6: Cook the Tortellini
  • Bring the strained broth back to a gentle boil.
  • Add the tortellini to the broth and cook for about 5-7 minutes, or until they float to the surface and are cooked through.
  • Step 7: Serve
  • Ladle the tortellini and broth into bowls.
  • Garnish with additional grated Parmesan cheese and fresh herbs if desired.
  • Variations
  • Vegetarian Option: Use ricotta and spinach for the filling, or opt for a mix of seasonal vegetables.
  • Different Broths: Experiment with beef broth for a richer flavor or a homemade bone broth for added depth.