Tortellini Thursday

8 Nov

Nothing is better than homemade tortellini.

This was a favorite after Thanksgiving because it was made with the leftover turkey.

My Mom made hundreds and there still was never enough.

She would tell us she was making them and we had to be at the table ready to work.

It was a lot  of fun but it took hours.

Tortellini

Dough:

Six eggs

Dash of water

Dash of salt

One cup of flour for every egg

Mix everything together to make a soft dough.

Let it rest for one hour

Cover it with a cloth

Roll out to a thin pasta thickness

Cut into two by two squares. Cover and set aside

Filling:

8 ounces of grated mozzarella cheese

1/2 pound of ricotta cheese

3 tablespoons of chopped parsley

3 tablespoons of chopped basil

2 cups of cooked chopped turkey or chicken

8 ounces of grated Romano cheese

4 eggs

3/4  teaspoon of salt

1/2 teaspoon of black pepper

Dash of nutmeg

Mix everything together and set aside.

Take the dough out and place six squares down on the counter.

Place 1/2 teaspoon of filling on each square. Do NOT overstuff.

Wet the edges with an egg wash then seal the edges together.

Fold like a triangle. Take the long ends and fold like a little crown. Make sure you press the edges together.

Put on a baking sheet and freeze solid and then bag them . Put them back into the freezer.

When you want to cook them, do not defrost them.

Place in salted boiling water till they float to the top.

Be gentile or else they will open up. Remove with a slotted spoon.

Serve with your favorite sauce, put them in soup or make a salad.

These are worth every hour it takes to make.

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