About the Recipe
Chef Filippo Trapella's Homemade Tortellini recipe traditionally has been our go-to for how-to conquer Tortellini. Combined with our own favorite SUPER-EASY Osso Bucco filling, this light and lovely dish is a winner year-round!
Ingredients
The Filling – Two Steps!
1/2 cup all-purpose flour
Four Ovoka F-1 Wagyu Beef Shanks (about 2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup low-salt beef stock (make your own from Ovoka Bones & Marrow for the best)
1 small onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into 1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
5 large clove garlic, minced
The Pasta: It’s All About the Alchemy of the Hands!
2 cups all purpose flour
4 eggs
Preparation
Put the flour in a wide, shallow dish. Season the beef shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone. Transfer the shanks to a platter and allow to cool. Once cool, gently pull and mince the meat for the filling.
Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper. Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Store until ready to reheat and serve.
PASTA FRESCA Pour 2 cups of all-purpose flour on a large board, best if wooden. Shape a “volcano” with the flour, then crack 3 eggs and pour them into the hole created in the middle of the flour.
Now, beat the eggs lightly with a fork and incorporate the flour a little at time. Don’t break the edge of the volcano before the eggs mixture become dense enough. Knead the dough until obtaining a consistent mass. If the mixture results too moist, add a bit more of flour.
Continue to knead the dough at least 10 minutes with your hands or with a dough maker until obtaining a smooth and elastic ball, then wrap in plastic and place into a ceramic bowl. Store in the fridge at least 30 minutes before rolling.
ROLLING THE DOUGH. Dust the board and the rolling pin with a bit of flour, then place the dough. Beat lightly the dough, then roll into a very thin pasta layer.
PUTTING IT ALL TOGETHER! Cut the sheets of dough into squares 11/4 inches by 11/4 inches. Place 1 pea of filling in the middle of each square, then fold the square into a triangle. Finally, roll up the triangle and join the angles creating the typical shape of the tortellini.
You want to work quickly otherwise the layer of pasta dries too much. To avoid this, roll small sheets of dough a little at time and spray a bit of water over the pasta every few minutes.
PRESERVING TORTELLINI To preserve homemade tortellini, once prepared, poach tortellini into boiling water just 8 to 10 seconds, a dozen at time; then raise and let them dry a few minutes over clean kitchen towels.
After that, place tortellini over a tray lined with parchment paper, so that they can’t touch themselves. Finally, place the tray into the freezer a few hours. Once frozen, is possible store tortellini in bags to save space in the freezer.
SERVING TORTELLINI. Cook tortellini in gently boiling beef stock. If frozen, do not unfreeze. The tortellini are ready when they raise to the surface.
Serve your masterpiece drizzled with the sauce and the gremolata.
Source: https://philosokitchen.com/homemade-tortellini-traditional