Tortellini with Cheese, Ham, Peas & Mortadella
User Reviews
5
Tortellini with Cheese, Ham, Peas & Mortadella
Description
The recipe uses a food processor to blend cooked peas, ricotta, parmesan cheese, diced mortadella and ham, egg, nutmeg, salt, and pepper into a smooth, paste-like filling. Wonton wrappers are trimmed to small squares, filled with this mixture, and skillfully folded and sealed into tortellini shapes.
The tortellini are boiled in chicken broth for 2 to 3 minutes until cooked through. This gentle cooking preserves the delicate texture of the wrapper and the creamy, mildly spiced filling inside. The broth also imparts light seasoning and warmth to the dish.
Tortellini served this way can be a main dish or a hearty starter. The filling's combination of cheeses, meats, and peas offers both richness and a hint of sweetness. The use of wonton wrappers provides a tender, thin pasta substitute that cooks quickly.
Leftover tortellini should be cooled before refrigeration and stored separately from broth for best texture. Reheat gently in a pan. The uncooked tortellini can be frozen in a single layer then stored in a bag for up to three months, cooking directly from frozen with slightly longer boiling time.
Ingredients
Tortellini
- 1 cup peas cooked in butter
- ¾ cup ricotta cheese whole milk
- ½ cup Parmesan Cheese finely grated
- 6 lices mortadella
- 3 lices ham
- 1 egg
- ⅕ teaspoon nutmeg
- salt
- black pepper
- 28 ounces wonton wrappers (2 packages or 64 wrappers)
Broth
- 8 cups chicken broth
Instructions
- In a large food processor add peas, ricotta, parmesan cheese, mortadella, ham, egg, salt, pepper and nutmeg. Blend well until nicely mixed almost to paste like consistency. Taste and adjust the seasoning.
- On a clean and dry surface trim the wonton wrapper down to 2-inch square. Save the scraps for a later use.
- Get a small dish of room temperature water.
- Place the trimmed wonton on the clean surface and add 1/2 teaspoon of tortellini filling in the middle of it.
- With your finger, dab water all along the sides. Fold diagonally over the dough, ensuring the filling is in the middle, and seal. Slightly roll the long part over. (1/8 turn)
- Dab some water on the outer lower corners, wrap around your finger, and seal the two lower extremities. Will look like a ring with a small filling in the middle.
- Repeat until all the filling is done.
- Meanwhile in a larger wide moth pot, bring the chicken broth to a gentle boil. Add the tortellini. Cook for 2 to 3 minutes or until the tortellini are coming to the surface.
- Serve hot in shallow bowls, grate fresh parmesan cheese over it.
Notes
- Cool leftovers completely before refrigerating in an airtight container; store broth separately to keep tortellini from becoming soggy.
- Reheat gently in a pan over medium heat for best texture.
- Freeze uncooked tortellini individually on a baking sheet before transferring to a sealed bag; they can be cooked directly from frozen with extra boiling time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 931 kcal
% Daily Value*
| Calories | 931kcal | 47% |
| Carbohydrates | 130g | 43% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 3665mg | 153% |
| Potassium | 597mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 375mg | 38% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
