Tortellini Palermitana Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Steps:

• Preheat 400 degrees.
• In sauce pan heat 2 tablespoons margarine. Add garlic and onions and cook over med heat until tender.
• Add tomatoes, paste, flour, broth, thyme, salt and pepper. Stir and bring to a boil. Simmer 15 minutes. Stir occasionally.
• Stir in mushrooms and cook for 5 minutes.
• Meanwhile cook tortellini according to package instructions. Drain.
• In shallow baking dish (I used my 10 inch square cooking dish) melt 2 tablespoon margarine.
• Add tortellini. Cook and stir for approximately 2 minutes.
• Pour sauce over top.
• Add 2 tablespoon Parmesan cheese and stir.
• Top with 1 tablespoon margarine cut into small pieces.
• Sprinkle with remaining Parmesan cheese (I didn't measure and just sprinkled on top).
• Bake 10 to 12 minutes in hot 450 degrees oven.
• Enjoy.
• Note: Original recipe uses 4 ripe tomatoes, peeled and chopped in place of the canned tomatoes but you will need to increase the beef broth to 1 cup. We prefer to eat it with the canned method.

Steps:

• In a bowl combine all ingredients, except for the pasta and egg wash.
• Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
• In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
• ;
• By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. .
• In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. .
• Yield: 4 to 6 servings .
• Preparation time: 5 minutes .
• Cooking time: 3 to 5 minutes in boiling water .
• Ease of Preparation: easy.

Steps:

• Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
• When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.