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    Recipes — tortellini

    Italian Ravioli with Meat & Cheese Filling

    A flavorful meat and cheese filling for the homemade ravioli dough pockets. It's a versatile filling that can be spiced up with hot pepper flakes and garlic or a different type of cheese can be added if you would prefer to make it "all your way." The pasta dough can be used for any type of pasta shape or dish. Every Italian dish is improved 1000% by making your own pasta.

    Prep Time

        •    Prep time: 40 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 15


    For the meat cheese ravioli filling:

        •    2 eggs beaten
        •    1 tsp kosher salt
        •    16 oz ricotta cheese
        •    12 oz beef chuck ground
        •    2 tbsps parsley chopped
        •    1 tbsp olive oil extra virgin
        •    1 cup parmesan cheese grated
        •    12 oz pork sausage country style
        •    1 cup spinach leaves baby spinach chopped

    For the pasta dough:

        •    4 eggs large
        •    1 tsp kosher salt
        •    1 tbsp olive oil extra virgin
        •    14 oz all-purpose flour (3 1/8 cups)


    For the meat cheese ravioli filling:

    1. Fry the meat in olive oil until well browned. Drain the meat on paper towels.

    2. When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.

    3. Put the filling into the food processor bowl and pulse several times until the mixture is fine.

    4. Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen.

    For the pasta dough (Food Processor Method):

    1. Using the metal blade pulse the flour and salt together.

    2. Lightly stir the eggs and olive oil in a measuring cup.

    3. With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it.

    4. Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.

    5. After 30 minutes you can make the dough into your preferred shape. This is a single batch --you'll need to double the dough to use up all of the filling.

    For the pasta dough (Manual Method):

    1. Sift flour and salt into a mixing bowl.

    2. Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.

    3. Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.

    4. Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.

    For cook ravioli:

    1. Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.

    2. Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.

    3. Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.

    This great family recipe is thanks to all our way Recipes at https://allourway.com/homemade-italian-ravioli-meat-cheese-filling/

      Layered Veggie Tortellini Salad

      Prep Time

          •    Prep and cook time: 30 minutes
          •    Yield: Serves 10


          •    2 cups fresh broccoli florets
          •    2 celery ribsm finely chopped
          •    1 cup shredded cheddar cheese
          •    1 package (16 ounces) frozen cheese tortellini
          •    1 can (2-1/4 ounces) sliced ripe olives, drained

      For the parmesan dressing:

          •    1 tsp dried thyme
          •    2 tbsps lemon juice
          •    3/4 cup mayonnaise
          •    2 tbsps heavy whipping cream
          •    3 tbsps grated parmesan cheese


      1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
      2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

      This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/layered-veggie-tortellini-salad/

      Tuscan Tortellini Skillet

      This dinner is greater than the sum of its parts — it’s so incredibly easy, but tastes like you spent hours on it. Fresh tomatoes cook down quickly to create a sweet sauce that’s brighter and more flavorful than the jarred stuff — especially when flavored with garlic and red pepper flakes. Cheese tortellini plumps up quickly as it simmers in the sauce, so all that’s left to do is wilt some spinach into the mix. It’s just the kind of weeknight meal that’s guaranteed to become a new favorite.

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 12 minutes
          •    Yield: Serves 4


          •    2 tbsps olive oil
          •    1/2 tsp kosher salt
          •    3 cloves garlic, minced
          •    2 cups packed baby spinach
          •    pinch red pepper flakes (Optional)
          •    1/4 tsp freshly ground black pepper
          •    freshly grated Parmesan cheese, for serving
          •    2 pounds plum or Roma tomatoes, coarsely chopped
          •    2 (8-ounce) packages fresh cheese tortellini, or 1 (19-ounce) bag frozen cheese tortellini


      1. Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat until shimmering. Add the tomatoes, salt, black pepper, and red pepper flakes, if using. Cook until the tomatoes soften and release their juices, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
      2. Increase the heat to medium-high, stir in the tortellini, and cook, stirring occasionally, until the tortellini is plump and tender, 3 to 5 minutes, or according to package instructions.
      3. Remove from the heat and stir in the spinach until it just wilts, about 1 minute. Serve immediately with plenty of grated Parmesan cheese.

      This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/tuscan-tortellini-pasta-260311

      Bacon Tortellini Bake

      Prep Time

          •    Prep time: 25 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 6


          •    1/2 tsp salt
          •    2 cups 2% milk
          •    1 tsp dried basil
          •    2 tsps lemon juice
          •    2 garlic cloves, minced
          •    1 tbsp all-purpose flour
          •    1/8 tsp coarsely ground pepper
          •    3 cups small fresh broccoli florets
          •    3/4 cup grated parmesan cheese, divided
          •    1/2 pound bacon strips, cut into 1 inch pieces
          •    1 package (20 ounces) refrigerated cheese tortellini
          •    3/4 cup shredded part-skim morrarella cheese, divided


      1. Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.
      2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
      3. Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat.
      4. Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.

        Freeze Option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

      This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/bacon-tortellini-bake/

      Ravioli with Spinach and Ricotta Cheese Filling, in Tomato Cream Sauce

      Ravioli with spinach and ricotta cheese filling, in tomato cream sauce – meatless, Italian style pasta dish, with everything made completely from scratch!  Learn how to make ravioli dough from scratch, how to shape ravioli, what filling to use and what sauce to make. Detailed instructions and step-by-step photos to show you how to make the ravioli with spinach and ricotta cheese filling at home!

      Prep Time

          •    Prep time: 1 hour
          •    Cook time: 30 minutes
          •    Yield: Serves 4


          •    1 egg
          •    1/4 tsp salt
          •    1 1/4 cups flour
          •    1/4 cup hot water


      Spinach and ricotta cheese ravioli filling:

          •    1/4 tsp salt
          •    10 oz spinach
          •    1 tbsp olive oil
          •    3/4 cup ricotta cheese
          •    1/2 cup Parmesan cheese shredded

      Tomato cream sauce:

          •    1/4 tsp salt
          •    2 tomatoes
          •    2 garlic cloves
          •    1 tbsp olive oil
          •    1/4 cup white wine
          •    5 sprigs fresh thyme
          •    1/2 cup heavy cream
          •    2 cups grape tomatoes yellow and red


      For make ravioli dough from scratch:

      1. Mix flour with salt.

      2. Stir water with egg until well mixed.

      3. In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry, either. Make the dough into a ball, cover with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.

      How to make ravioli cheese filling:

      1. Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wilted, about 15 minutes.

      2. Cook for 5 or 10 more minutes uncovered until all liquid evaporates.

      3. Chop cooked spinach finely and move to a bowl. Add Parmesan cheese and ricotta cheese, salt to taste and mix well. Add more salt if necessary.

      How to assemble ravioli using ravioli mold:

      1. After the ravioli dough has been resting at room temperature for 1 hour, divide the ravioli dough (instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. Also it will be really hard to use the ravioli mold if the dough is not thin enough.

      2. Once you rolled sheets of dough, shape individual raviolis. To shape ravioli, I use a very handy device, ravioli mould/tray, which works great!

      How to make tomato cream sauce:

      1. Heat olive oil in a pan over medium heat. Chop 2 tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.

      2. Add white wine and chopped thyme. Bring to boil and cook uncovered for 5 more minutes until half of liquid evaporates. Remove from heat, let it cool for a bit.

      3. Then transfer to blender and puree the tomato mixture. Transfer the puree back to the pan, reheat to medium heat and add heavy cream. Stir until well incorporated.

      4. Cut each grape tomato in half and add all of them to the pan with the tomato cream sauce. Salt to taste and and more chopped thyme if needed. Cook for 5 more minutes.

      5. To serve, add cooked ravioli to the sauce at the last minute. Allow both ravioli and the sauce achieve same temperature. When serving on plates, garnish with thyme.

      This great family recipe is thanks to Julia's Album Recipes at https://juliasalbum.com/spinach-ravioli-cream-sauce-ricotta-cheese-filling-cherry-tomatoes-recipe/