Day 6: Chorizo and ricotta tortellini in chicken broth

May 17, 2020

Whoever invented tortellini in soup had their priorities right.

Anecdote

We tried to keep this week as varied as possible but it suddenly dawned that this dish doesn't really require parmesan. This was rectified by setting a plate aside just for a grating of parmesan and black pepper. Don't judge. I recommend you do the same.

Ingredients

3 components to this dish: pasta, filling and the broth.

Chicken broth:

  • We used a chicken carcass the wings but you can use other parts such as the thighs too

  • 3 cloves of garlic

  • One onion cut into four (wash but keep the skin on, it gives the soup colour)

  • Carrot, celery - just a few is a enough

Dough:

  • 200g 00 flour

  • 2 eggs

Chorizo and ricotta filling:

  • Half a chorizo ring

  • 125g ricotta (half the Sainsbury's tub)

Recipe

Chicken broth:

  1. Break down the chicken and toss the veg in, cover with cold water, let it come to a boil and then turn the temp down, skim off the gross frothy white bits and wait for about 3 hours. Season to taste

Dough:

See the dough recipe part in tagliatelle. It's just the same as any normal pasta dough. Once you've mastered this, it can be applied to all sorts of pastas.

Chorizo and ricotta filling:

  1. Chop the chorizo ring in half

  2. Remove outer casing

  3. Chop into fine pieces and blend with a tiny bit of olive oil (about 1/2tsp) until smooth

  4. Mix that with the ricotta and taste for S&P

Assembly:

  1. Divide the dough into two

  2. Roll into a rectangle and feed into the pasta machine (decreasing the thickness each time)

  3. Cut up squares (you can probably be a bit neater me here)

  4. Put a bit of filling in the middle (not too much). You can pipe this bit if you want to be neater/more efficient

  5. Fold into a triangle shape and seal around the filling. Then perform some witchcraft finger work. Watch this pasta grannies video for reference, I recommend watching in slow-mo as she works super fast

  6. Boil the tortellini for around 2 minutes until they float. Drain and serve with the broth. Also, remember to grab that extra plate for parmesan. Don't let me down