Three-Cheese Tortellini in Parmesan Broth

By lorik

Ingredients

• For the tortellini (or substitute 1 pound prepared tortellini):
• Makes about 1 pound tortellini, serves 8
• 10 ounces (1 cup) ricotta cheese
• 1 ounce (about 1/2 cup) grated Parmesan cheese
• 1 ounce (about 1/2 cup) grated asiago cheese
• 1/4 cup chopped parsley
• 1/4 teaspoon salt
• 1/2 batch Homemade Pasta (I use wonton wrappers-cut with a 3" circle cutter)
• For the broth:
• 8 cups chicken or vegetable stock, preferably homemade
• 2 Parmesan cheese rinds (1"x3"x1/4" each or equivalent size and thickness)
• 4 garlic cloves, smashed
• 1 bay leaf
• 1 teaspoon salt, to taste
• 1/4 cup chopped parsley, to garnish

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

For the tortellini, mix the ricotta, Parmesan, asiago, parsley, and salt together in a small bowl and set aside. Fill a small bowl with water and set it near your work space.

Divide the pasta dough into quarters. Working with one quarter at a time, run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta. (Setting #6 on a KitchenAide pasta roller attachment.) Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.

Place 1 teaspoon of ricotta filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps. Makes about 50-55 tortellinis.

To make the broth, bring the stock to a rapid boil in a 4-quart pot or larger. Add the cheese rinds, garlic cloves, and bay leaf. Reduce the heat and simmer for 30 minutes. Pour the broth through a strainer into a large bowl to remove the solids and then return the strained broth to the pot. Taste the broth and add a teaspoon of salt if desired.

Set the broth over medium-high heat and bring to a low boil. Lower the tortellini into the broth a few at a time. Cook for 5 minutes, stirring occasionally, until all the tortellini are floating on top of the broth. Scoop them out of the broth with a slotted spoon and divide between serving bowls. Pour a few ladles of broth into each bowl and top with a sprinkle of parsley. Serve immediately.

Recipe Notes
•This recipe only uses a half batch of our usual 3-egg pasta recipe. You can either make a full batch of dough and freeze the unused portion, or you can double the amount of filling and make a double batch of tortellini to eat now or freeze for later, as described below. (Frozen balls of pasta dough should be thawed overnight in the fridge before rolling.)
•The tortellini can be made up to three months ahead. Freeze them on a sheet pan and transfer to a freezer-safe container once solid. Cook directly from the freezer, but increase the cooking time by a minute or two.
•Substitute 1 pound of prepared pasta for the homemade tortellini in this recipe.

Per serving, based on 8 servings. (% daily value)
Calories 176 Fat 9.6 g (14.7%) Saturated 5 g (25.2%) Carbs 9.8 g (3.3%)
Fiber 0.1 g (0.2%) Sugars
4 g Protein 12.2 g (24.5%)
Cholesterol 31.4 mg (10.5%)
Sodium 816.2 mg (34%)