Homemade Tortellini in Brodo

Ingredients

• For the tortellini: For the tortellini:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Filling of your choice (meat, cheese, or vegetables) Filling of your choice (meat, cheese, or vegetables)
• For the broth: For the broth:
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• Fresh herbs (such as parsley, thyme, or rosemary) Fresh herbs (such as parsley, thyme, or rosemary)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs, adding water as needed, until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3. 3.
   Meanwhile, prepare the filling by combining your choice of ingredients in a bowl. Mix well until evenly combined.
4. 4.
   Roll out the dough into a thin sheet using a rolling pin or pasta machine. Cut the dough into small squares or circles.
5. 5.
   Place a small amount of filling in the center of each square or circle. Fold the dough over the filling to create a triangle or half-moon shape. Press the edges firmly to seal the tortellini.
6. 6.
   In a large pot, bring the vegetable broth to a simmer. Add the chopped onion, carrots, celery, minced garlic, bay leaf, and fresh herbs. Season with salt and pepper to taste.
7. 7.
   Gently drop the tortellini into the simmering broth and cook for about 5-7 minutes, or until they float to the surface and are cooked through.
8. 8.
   Remove the bay leaf and fresh herbs from the broth before serving. Ladle the tortellini and broth into bowls and garnish with fresh herbs and grated cheese, if desired.

Treat your ingredients with care...

• Pasta dough — Ensure the dough is well-kneaded to achieve a smooth and elastic texture. If the dough feels too dry, add a little more water. If it feels too sticky, add a sprinkle of flour.
• Filling — Make sure the filling is well-seasoned and flavorful to enhance the taste of the tortellini. Adjust the seasoning according to your preference.
• Vegetable broth — Use a high-quality vegetable broth or make your own for the best flavor. Simmering the broth with aromatic vegetables and herbs will infuse it with a rich taste.

Tips & Tricks

• To save time, you can use store-bought tortellini instead of making them from scratch.
• Experiment with different fillings such as spinach and ricotta, mushroom and cheese, or butternut squash and sage.
• For a heartier version, add cooked chicken or sausage to the broth.
• Serve the tortellini in brodo as a starter or pair it with a fresh salad for a complete meal.
• Leftover tortellini can be refrigerated and enjoyed the next day by reheating them in the broth.

Serving advice

Serve the Tortellini in Brodo hot in individual bowls, ensuring each bowl has a generous amount of both tortellini and broth. Garnish with fresh herbs and grated cheese, if desired. Accompany it with crusty bread for a satisfying meal.

Presentation advice

Present the Tortellini in Brodo by arranging the filled tortellini neatly in the bowl, with the broth poured over them. Sprinkle fresh herbs and grated cheese on top for an appealing visual contrast. Serve it with a colorful garnish of fresh parsley or a drizzle of olive oil.