Parmesan And Ricotta Tortellini “en Brodo” Recipe
Market Peppers, Olive Oil, Smoked Paprika and Cipollini Onions.
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Ingredients
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Tortellini and Brodo
Method
Preparation and Assembly
- 1
Make the Tortellini Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead until smooth, about 5-7 minutes. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Make the Filling
In a bowl, mix together the grated Parmesan and Ricotta cheeses. Season with salt and black pepper to taste.
- 3
Roll Out the Dough
On a floured surface, roll out the dough to about 1/16-inch thickness. Cut into 3-inch squares.
- 4
Fill the Tortellini
Place a small spoonful of the cheese filling in the center of each square. Fold over to form a triangle, sealing the edges tightly. Bring the two corners together and pinch to form a tortellini shape.
- 5
Prepare the Brodo
In a large pot, heat olive oil over medium heat. Add the sliced Cipollini onions and diced peppers, sautéing until softened. Stir in smoked paprika and cook for another minute.
- 6
Add Broth
Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to develop flavor.
- 7
Cook Tortellini
Carefully add the tortellini to the broth and cook for 3-5 minutes until they float and are tender. Adjust seasoning with salt and black pepper.
- 8
