Tortellacci Recipe
Tortellacci are large, stuffed pasta parcels typically filled with ingredients like seafood, cheese, or vegetables, originating from Italian cuisine. This version features a luxurious filling of lobster, ricotta, and Parmesan, which elevates its flavor and provides a rich, creamy texture. Here's how to make it at home.
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Ingredients
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Pasta and Filling
Method
Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, create a well with the flour. Crack the eggs into the well and gradually mix with a fork until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, combine the cooked lobster meat, ricotta cheese, grated Parmesan, chopped parsley, salt, and black pepper. Mix until well combined and set aside.
- 3
Roll Out the Dough
Divide the rested dough into four equal portions. Roll out each portion into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- 4
Form the Tortellacci
Cut the pasta sheets into squares (about 3 inches each). Place a teaspoon of the lobster filling in the center of each square. Fold the square into a triangle and press the edges to seal. Bring the two corners of the triangle together to form a tortellacci shape, pressing to seal.
- 5
Cook the Tortellacci
Bring a large pot of salted water to a boil. Gently add the tortellacci and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- 6
Make the Saffron Cream Sauce
In a saucepan, heat 1 cup of heavy cream over medium heat. Add a pinch of saffron threads and simmer for about 5 minutes until the cream is infused with the saffron flavor. Season with salt and pepper.
- 7
Serve
Plate the cooked tortellacci and drizzle with saffron cream sauce. Garnish with additional parsley and Parmesan if desired.