What do you think of this artsy photo of my tortellini?? Pretty yummy looking. Am I right??
I woke up yesterday thinking, “Today I will make pasta.” I wanted to challenge myself and make a style of pasta I’ve never tried before. Tortellini it was.
Now, I know that if I had a tortellini craving I could just shop the freezer section of my local market, but why do that when fresh pasta tastes infinitely better?? And besides, fresh pasta is so simple to make. All you need is flour, eggs, salt, and a little patience and elbow grease.
As for the filling, typically tortellini is filled with a meat or cheese mixture. I decided to go with a trio of cheeses – ricotta, Parmigiano-Reggiano, and Asiago. I love the silky texture of ricotta, and I love the salty bite that Asiago and Parmigiano-Reggiano provide. Fresh parsley is a natural choice in terms of herbs, and I added a touch of freshly grated nutmeg to warm up the flavor a bit. After a few grinds of black pepper and a little kosher salt, my filling was done. Super delicious, super fast and easy, and you can spread the leftover mixture on slices of toasted baguette for a snack! Yum!
Making fresh pasta shouldn’t be intimidating. Really. I mean, you get to use your hands and mix things up! It’s easy, and once you do it a few times, you’ll have the feeling for it and from then on you’ll choose fresh over frozen or dried pasta any chance you can.
The only warning I’ll give to you is that making fresh pasta can be a little time-consuming. So, your best bet is to make it when you have a couple of hours to spare, or you can always make it the night before and store it covered in the fridge prior to rolling it out.
It is important to let your dough rest for at least 30 minutes after you have kneaded it. This allows the gluten to develop and as a result, the dough becomes more pliable. Some might say otherwise, but why not take advantage and give yourself a rest while you’re at it?
I have been so behind on posts lately! Ack! I’m sorry. Hopefully, this super simple recipe for ricotta gnocchi will make up for my absence. I made this not long ago and served it with roasted broccoli and it was delicious. It had the flavor of ricotta cheese and maintained its pillowy texture – not heavy at all.
Most gnocchi is made with potatoes, but frankly, the prep for potato gnocchi was way too time consuming for that particular night. Ricotta it was!
All that is required for this recipe is one bowl and a large floured surface – and some patience. Because the dough itself is a bit soft, you’ll need to flour your hands well and make sure the surface is floured, in order to roll the dough into ropes. Be patient and don’t worry about the way they look. They’ll taste amazing.
As for the ricotta – go for whole milk ricotta when choosing at the store. It’ll be thicker and have more flavor. If you find that there is a lot of liquid in the container when you open it, dump the whole lot into a fine mesh strainer and let it drain. The less liquid, the easier it’ll come together.