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Tortellini with Basic Tomato Sauce (Mario Batali) Recipe

Tortellini with Basic Tomato Sauce (Mario Batali) Recipe

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Tortellini with Basic Tomato Sauce (Mario Batali)

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Ingredients:

Serving

1 1/4 lb tortellini , recipe follows
2 cups basic tomato sauce , recipe follows
parmigiano-reggiano, grated
3 1/2 to 4 cups flour
4 eggs
1/2 tsp extra-virgin olive oil
2 tbsp butter
1 tbsp extra virgin olive oil
4 oz ground turkey
4 oz ground veal
4 oz ground pork shoulder
4 oz prosciutto, finely diced
4 oz mortadella, finely diced
1 egg, beaten
1 cups parmigiano-reggiano, grated
1/8 tsp nutmeg
1/4 cup extra virgin olive oil
1 spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp chopped fresh thyme leaves, or 1 tbsp dried
1/2 medium carrot, finely shredded
2 (28-oz) cans peeled whole tomatoes , crushed by hand and juices reserved
salt , to taste

Directions:

Cook tortellini in boiling salted water for 8 to 10 minutes, or until all the tortellini are floating on top of the pot. While the tortellini are cooking, slowly heat the tomato sauce. Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the tomato sauce onto the warm tortellini, and top with grated Parmigiano.
Filling:
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices. Add the prosciutto and mortadella and cook for 5 minutes more. Remove from heat and allow to cool. Place in a food processor and mix to combine. Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.
Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.
Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Unused tortellini may be stored frozen for up to 2 months.
Yield: 1 1/4 pounds
Basic Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Serve over tortellini.
Yield: 4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2303.52 Kcal (9644 kJ)
Calories from fat	920.04 Kcal
		% Daily Value*
Total Fat	102.23g	157%
Cholesterol	431mg	144%
Sodium	7495.43mg	312%
Potassium	1393.44mg	30%
Total Carbs	246.74g	82%
Sugars	14.14g	57%
Dietary Fiber	22.96g	92%
Protein	97.04g	194%
Vitamin C	13mg	22%
Vitamin A	0.1mg	5%
Iron	18.3mg	102%
Calcium	779.9mg	78%

Amount Per 100 g
Calories	285.93 Kcal (1197 kJ)
Calories from fat	114.2 Kcal
		% Daily Value*
Total Fat	12.69g	157%
Cholesterol	53.5mg	144%
Sodium	930.39mg	312%
Potassium	172.96mg	30%
Total Carbs	30.63g	82%
Sugars	1.76g	57%
Dietary Fiber	2.85g	92%
Protein	12.05g	194%
Vitamin C	1.6mg	22%
Iron	2.3mg	102%
Calcium	96.8mg	78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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