2020-08-13 / test@t

Tortellini with sea bass

Tortellini is a type of stuffed pasta native to the Emilia-Romagna region. They look like small dumplings, but in fact they are closer to dumplings, since the filling for tortellini is always ready. Due to their small size, tortellini are not very juicy, so they are either served in broths or seasoned with a lot of sauce.

Ingredients

500 g sea bass fillet
3 anchovies
1 small onion
100 g of mushrooms
300 g ricotta
3 tbsp. l. butter
2 yolks
2 l vegetable or strong fish broth
salt, freshly ground black pepper
600 g flour
6 large eggs
4 tbsp. l. olive oil
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Pour flour in a slide on the table, make a depression in it, break the eggs, add salt and butter, knead the dough and knead vigorously for 15 minutes. Roll the dough into a ball, wrap in plastic and set aside for 1 hour.

Step 2

For the filling, boil the sea bass fillet in salted water, 5 minutes. Cool and disassemble into small pieces. Chop the anchovy fillets finely.

Step 3

Cut onion and mushrooms into small cubes and fry in 1 tbsp. l. butter, 10 min. Combine fish, anchovies, ricotta, egg yolks and mushrooms and season with salt and pepper.

Step 4

Roll out the dough thinly and cut into 3x3 cm squares. Put some minced meat in the middle of each. Fold each square into a triangle and press the edges firmly.

Step 5

Then wrap each triangle around the tip of your index finger, bending the top of the triangle outward and pinch the ends well. Place the finished tortellini on a floured tray and let dry for 2 hours.

Step 6

Boil the broth in a wide saucepan and dip the dried tortellini in portions. Cook from the beginning of boiling for 2-3 minutes, serve with broth.

Preparation time

Cooking time

1h 45m

Servings

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