- Serves 4
- 60 minutes
- Difficulty Easy
- 14 Ingredients
The idea to have lovely little tortellini swimming in broth came from Jamie Oliver’s Tortellini Primavera. This recipe takes that concept and mixes it up with the flavours of Minestrone.
Ingredients (serves 4)
- 2 'cups' Plain flour (using Pasta Maker measuring cup)
- 2 Eggs
- 2 tsp Olive oil, infused with chilli
- 1 Onion
- 2 Cloves of garlic
- 2 Carrots
- 1 Celery stick
- 1 Tin of tomatoes (and 5 tins of water)
- 1/3 Bunch of basil
- 240g Bacon
- 1 Massell stock cube
- Dashes Red wine vinegar, sugar, salt and pepper (to taste)
- 110g Cheese (block style)
- 2 tsp Dried Chilli
Notes... When making your tortellini be sure that you do not have a fan or air conditioning blowing on your pasta as it drys quickly. Also when using the lasagna disc I found the addition of a little oil makes the pasta more manageable and prevents cracking.
- Dice all the vegetables and cheese and shred the basil.
- In a large pot fry the bacon and onion for a few minutes.
- Add the garlic, celery and carrot and fry for another few minutes till just starting to soften.
- Add the tomatoes, water, sugar and stock cube (or replace water and stock cube for chicken stock if available). Cook for 20min on low.
- Season with salt, pepper, basil and a dash of red wine vinegar.
- Add 2 cups of plain flour to the Phillips Pasta and Noodle Maker and set the machine to 2 cups. Using the wet ingredient cup add 2 eggs, 2tsp of olive oil infused with chilli and fill water to the 190 fill line and mix well. Press start and let flour mix on its own for about 30 sec. Next add the wet ingredients slowly moving up and down the gap. Make sure you have a plate under the machine to catch your pasta.
- When the pasta comes out cut into manageable lengths and using a cookie cutter or tortellini cutter cut rounds out of the pasta.
- Next dip one side of a small cube of cheese into the dry chilli and place in the middle of the pasta round. Fold over and press out the air. Then fold towards the cut edge and wrap the wings around the back to form the traditional tortellini shape. Be sure to firmly press the edges to make a tight seal.
- As soon as all your tortellini are ready increase the heat on your broth and add the tortellini. Allow a vigorous simmer till the tortellini float to the top and are 'al dente'. Serve
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