Tortellini are a stuffed egg pasta typical of Bologna and Modena. Being very versatile, they can be used to prepare a variety of tasty dishes. You can buy them fresh, packaged or frozen, with many types of fillings, including meat, vegetables and cheese. Whether you want to boil them or bake them, it's a relatively quick and easy type of pasta to make.
Ingrediants
Boil the Tortellini
- 2 liters of water
- 1-2 tablespoons of salt
- Tortellini (fresh, packaged or frozen)
Prepare a pie of tortellini in the oven
- 1 bottle of tomato puree of 680 g
- 200 g of mozzarella divided in half
- 50 g of grated Parmesan cheese divided in half
- 600 g of raw tortellini (fresh or packaged)
Steps
Method 1 of 2: Boil the Tortellini
Step 1. Fill a large saucepan with water
Pour 2 liters of water into a large pot with handles. Choose one that is large enough to hold all the water, leaving at least 5cm of space at the top.
If you don't have a large enough pot, use the largest one you have, then divide the tortellini in half and cook them separately
Step 2. Bring the water to a boil over high heat
Place the pot in the center of a large stove. Set the flame to the highest possible temperature to bring the water to a boil and wait for it to come to a boil. This should take 10-12 minutes.
Try to be patient while waiting. Since water is quite large in volume, it can take some time for it to fully heat up and start boiling
Step 3. Add 1-2 tablespoons of salt to the water
Pour the salt into the water with a spoon or measuring cup. This will help to cook the pasta quickly and evenly. The tortellini will begin to float when they are ready to be served.
If you can't consume salt, skip this step and let the pasta cook for an additional 1-2 minutes
Step 4. Use a slotted spoon to lower the tortellini into the water
To make sure they don't stick together or break, drop them gently into boiling water. They should be slightly below the surface of the water.
If you don't have a skimmer, you can use a large wooden spoon or spatula. Just try not to drop the tortellini
Step 5. Cook the tortellini for 5 minutes or until they begin to float
Stir them during cooking to prevent them from sticking together. After 5 minutes they should start floating. Remove one from the water, wait for it to cool and taste it to make sure it's cooked.
If it isn't, cook the pasta for another 1-2 minutes
Step 6. Remove the tortellini from the water with a slotted spoon to serve
When cooked, turn off the heat and insert a skimmer in the water to collect the pasta. Transfer it to a bowl and then pour the water from the pot into the sink.
Step 7. Serve the tortellini in broth or season them with a sauce
Tortellini can be added to soups or topped with sauces, but you can also use them to accompany other dishes. Feel free to unleash your creativity in the kitchen and don't be afraid to try something new.
If you have any tortellini left over, put them in an airtight container and keep them in the fridge for up to a week
Method 2 of 2: Make a Tortellini Pie in the Oven
Step 1. Preheat the oven to 180 ° C
Make sure the oven is empty before turning it on. While it heats up, you can measure the ingredients and start preparing the dish.
Try to be patient while the oven heats up. It can take some time for it to reach the right temperature, this depends on the type of oven you have. Many ovens make a sound when they reach the exact temperature
Step 2. Sprinkle 1/3 of the sauce onto the bottom of a greased pan
Take a 23 x 33 cm baking sheet and grease it with cooking spray. Then, sprinkle about 250ml of the sauce on the bottom of the pan to create a base for the pasta so it doesn't stick.
Be careful not to use too much sauce to coat the bottom of the pan. Otherwise you run the risk that you will have little left to prepare the rest of the pie, making the tortellini dry
Step 3. Place half of the tortellini in the pan and cover them with an even layer of sauce
Spread the raw tortellini (fresh or packaged) on top of the sauce creating an even layer on the bottom of the pan. Then, evenly sprinkle 250ml of sauce over the pasta.
- Make sure you only use raw tortellini. If you use them cooked, they can overcook and there is a risk that the filling will leak out.
- If at the end of the procedure some areas have more sauce than others, spread it on the tortellini with the help of a spoon.
Step 4. Cover the tortellini with half the mozzarella and parmesan
Spread 100g of sliced mozzarella and 25g of grated Parmesan cheese over the sauce, creating an even layer. Make sure the cheese is evenly distributed over the sauce and tortellini.
Be careful not to use all the cheese in the middle of the pie, otherwise you will be left without for the surface
Step 5. Layer the tortellini and the remaining sauce on top of the cheese
Arrange the remaining tortellini to create an even layer and pour 250ml of sauce over them. Sprinkle it evenly into the pan with the help of a spoon.
If you have any tortellini left over when you finish rolling out this layer, set them aside and use them in another dish or keep them in the fridge to eat later
Step 6. Sprinkle the mozzarella and remaining Parmesan on top of the pasta
Layer the remaining 100g of mozzarella and 25g of Parmesan on the sauce. Make sure to distribute them evenly in the pan for a crispy cheese crust.
The mozzarella and parmesan should be evenly distributed over the surface of the pie. If necessary, spread the cheese over the sauce with the help of your hands or a clean spoon
Step 7. Cover the pan with aluminum foil and bake for 30 minutes
Place a sheet of silver paper on top of the pan to prevent the cheese from burning. Then, place it on the center rack of the oven and cook for half an hour.
If the filling of the tortellini is meat-based, try to allow an additional 2-3 minutes of cooking to make sure it cooks well
Step 8. Remove the silver paper and place the pan in the oven for another 10 minutes
To make the cheese runny, carefully remove the aluminum foil from the pan. Bake at the same temperature for another 10 minutes or until the cheese has started to boil on the edges.
If you'd like the cheese to have a crisper texture, place the pan in the oven uncovered for 12-13 minutes
Step 9. Remove the tortellini from the pan to serve
Let the pan cool for 5 minutes, then use a spoon or spatula to remove a portion of the tortellini. You can sprinkle them with another handful of grated Parmesan to intensify the cheesy flavor.
