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Green Tortellini with Meat and Ricotta Stuffing

Green Tortellini with Meat and Ricotta Stuffing

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Servings: 56130 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • US + metric:
  • FOR THE STUFFING
  • 1/4 lb pork preferably from the neck or Boston butt (115 g)
  • 1/4 lb veal shoulder 115 g
  • 1 tbsp butter 15 g
  • Salt
  • Black pepper ground fresh from the mill
  • 1 tbsp mortadella chopped very fine (15 ml)
  • 1/2 cup fresh ricotta 120 ml
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese 30 g
  • 1 egg yolk
  • Whole nutmeg
  • FOR THE PASTA
  • Homemade green pasta dough machine or hand-rolled, using 2 large eggs, 1/3 package frozen leaf spinach OR 6 oz fresh spinach (170 g), salt, about 1 1/2 cups unbleached flour (190 g), and 1 tbsp milk (15 ml)
  • 1 tbsp olive oil 15 ml, for boiling the pasta water

Equipment

  • Food processor
  • Skillet

Method
 

  1. Cut pork and veal into thin slices, then into 1-inch pieces. Keep them separate.
  2. Cook the pork in a small skillet with the butter over medium low, turning often, for 5 minutes.
  3. Add the veal and brown it on both sides for 1 1/2 minutes or less. Season with salt and pepper, stir to coat, then remove all the meat with a slotted spoon, leaving the fat behind.
  4. When cool enough to handle, chop pork and veal together to a grainy, slightly coarse texture. A food processor is fine, but do not puree it.
  5. Put the chopped meat in a bowl and add mortadella, ricotta, grated cheese, egg yolk, and a tiny grating of nutmeg (about 1/8 tsp). Mix thoroughly. Taste and adjust salt and pepper.
  6. Make green pasta dough by the machine method or hand-rolled method. Cut, stuff, and shape tortellini. When boiling, add 1 tbsp olive oil to the water.

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