Recipe Cottage


LOCATION: Recipes >> Pasta >> Tortellini 04

Print this Recipe    Tortellini 04


3 pounds crab meat (lump snow crab)
6 ounces Parmesan cheese
6 ounces grated mozzarella
chopped parsley as desired for color

Mix all ingredients together and set aside.

9 whole eggs plus 6 yolks
2 tablespoons olive oil
1 teaspoon salt
6 cups semolina flour

Place all ingredients in a large mixer bowl and mix with dough hook
until dough is smooth and does not stick to hook or sides of bowl.
wrap immediately in plastic wrap to hold in moisture. Best if used
at once. Do not reuse dough more than once after it has been
processed. It will not hold well overnight. Makes enough dough for
250 tortellini.

1 quart heavy cream
1 quart milk
3 ounces lobster base
4 ounces sherry, or to taste
light roux (below)

Combine cream, milk, lobster base and sherry and heat liquid to a
simmer, stirring constantly. Once it simmers, reduce heat, add
roux, stirring constantly until sauce thickens. This sauce may be
kept very warm but should not reach the boiling point.

Melt 1/2 pound butter in a saucepan. With a wire whisk, stir in 1
to 1 1/2 cups flour and set aside until you are ready to make the
lobster sauce.

Cut a small piece of dough and roll out in a snake shape. Sprinkle
a little flour on table and flatten dough with rolling pin. Rub a
little flour on top surface and put through a pasta machine 6 times
(if you do not have a pasta machine, roll out dough as thinly as
possible with rolling pin). Lightly flour a dough cutter and cut
out 3" circles. Brush egg wash on top half of each circle; place
about 1 teaspoon of crab meat filling in center of each circle of
dough. Fold top half of circle over filling and seal edges well
with finger, making a half moon shape. Place finger next to straight
edge of pasta; wrap ends around finger and pinch together to make
hat (or "bellybutton"; that's what "tortellini" means, "little
bellybuttons"). Brush tops with egg wash. These may be made well
in advance and frozen (if frozen, thaw before cooking). To freeze,
place on floured trays until frozen and then place in recloseable
freezer bags.

Bring water to a boil in a large stock pot. Cook tortellini about
4 minutes in boiling water. Remove from water and drain in colander.
To serve, sauce may be poured over tortellini or tortellini may be
added to the hot sauce and spooned onto a plate. Garnish with
paprika and parsley.

Makes 12 servings.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.