Tuesday, March 5, 2013
Tortellini (from scratch) con panna e prosciutto
1/2 cup ricotta
1/4 cup grated parmesan
2 tbsp diced Italian parsley
salt and pepper
2 cups all purpose flour
4 tbsp butter
4 oz. prosciutto
1/2 cup mexican cream or heavy cream
1/4 cup parmesan
1. In a bowl, stir together the ricotta, parmesan, and parsley, break the ricotta into as small pieces as possible. Stir in one egg and season with salt and pepper. Set aside.
2. Using the well method, mix the flour with the remaining 2 eggs to form a dough. Knead the dough briefly and then divide it into 4 pieces.
3. Roll out 1 piece of dough to the thinest setting on a pasta machine. Using a pizza cutter, cut the dough into approximately 1 1/2″ squares. Discard any dough that is not approximately square. On each square, place about 1/4 tsp of the filling made previously. Fold each square in half by having two opposite corners meet, forming a isosceles triangle. Make sure that the dough forms a good seal. Pull the two corners of the triangle which form the longest side together to form the tortellini. Repeat with the remaining dough.
4. Cook the tortellini in boiling salted water about 3 minutes or 1 minute after it floats.
5. Melt the butter for the sauce in a large sauce pan over medium heat. When the butter is melted, add the prosciutto and sauté for about 4 minutes.
6. Add the heavy cream and bring to a simmer and allow the cream to reduce. Stir in the parmesan cheese.
7. When the pasta is done cooking, add the pasta to the sauce and cook for 1 minute more.
8. Serve with additional grated parmesan