Homemade tortellini with prosciutto the good old recipes, a first course of filled egg pasta typical of Emilia that you can enjoy not only as tortellini in broth but also with cream sauce, pesto or parmesan cream, a dish hard to resist especially for Christmas Eve or in the Christmas Menu.
I love making fresh pasta, I often prepare Mugellani potato tortelli, today I indulged in making the classic tortellino, choosing the simplest and fastest filling, made with prosciutto, mortadella, and parmesan reggiano. The filling is prepared in a flash, just put everything in a mixer and blend, while shaping the tortellino requires a bit more patience and about an hour of your time, but once you shape the first, you will have a lot of fun with the others. Who gave me the recipe? The genuine Bolognese lady I found at the butcher, she whispered the quantities, secrets, and steps to make them perfectly. The result? Delicious tortellini with prosciutto just like those sold in pasta shops, maybe my shaping will get even better next time… but I am already satisfied!
ALSO TRY:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 4-6
- Cuisine: Italian
- Seasonality: All seasons
- Energy 434.07 (Kcal)
- Carbohydrates 50.01 (g) of which sugars 0.70 (g)
- Proteins 24.60 (g)
- Fat 16.71 (g) of which saturated 7.59 (g)of which unsaturated 8.67 (g)
- Fibers 8.90 (g)
- Sodium 696.51 (mg)
Indicative values for a portion of 163 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Servings for about 4-6 people.
- 3 1/4 cups flour
- 4 eggs
- 3 1/2 oz prosciutto
- 3 1/2 oz Bologna mortadella
- 3 1/2 oz Parmigiano Reggiano DOP (grated)
- 1 egg
- to taste nutmeg
- 1 pinch black pepper (optional)
Tools for making homemade tortellini with prosciutto
- Pastry board
- Pastry wheel
- Pasta machine
- Mixer
Recipe: tortellini with prosciutto
To start prepare the tortellini filling: put all the ingredients in the mixer and blend until you get a very finely chopped mixture. Let it rest for at least 4 hours in the refrigerator, better if you do it the day before.
Attention: I advise you not to add salt since the filling contains prosciutto.
After the resting time you can prepare the fresh pasta: place the flour on a pastry board in a well shape, break 4 whole eggs inside and beat them lightly with a fork.
Start kneading with your hands until you get a smooth dough ball.
Make small balls, flatten them in the center and with a rolling pin or with the pasta machine roll out a very thin sheet (about 1/8 inch. You should see what’s behind), then with a knife or better still with a pastry wheel cut out squares of 1 inch or at most 1.2 inches (if you get a tortellini cutter you will do it much faster).
It’s time to form the tortellini, follow these steps:
1- on each square place a small ball of filling.
2- fold the rectangle of pasta into a triangle, making sure to seal the edges well so they don’t open during cooking, if necessary moisten them with a finger dampened with water.
3- make small folds on the sides of the triangle and join the edges in the front, using a finger, so that the classic hole in the center, typical of tortellini, remains.
Ready to be cooked according to the chosen recipes, these tortellini with prosciutto are really simple to make with a filling ready in just a few minutes. Homemade tortellini are even better, with a little patience and a lot of passion you will make a tray that will make the whole family happy!
Storage and tips
Storage: tortellini can be stored in the refrigerator for 1-2 days at most in a closed container. They can also be frozen, in this case, first arrange them on a tray separated from each other, then once frozen transfer them into a plastic food bag.
Tip: I recommend using well-aged parmesan which you can also replace with grana cheese.
