Mortadella, Parmesan and St. Stefanus Stuffed Tortellini

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Italy may not be known for it’s cold weather, but when it comes to winter cuisine they certainly know how to warm your heart. And this delicious tortellini recipe is no exception. With fresh homemade pasta and St. Stefanus infused chicken stock, it really is a showstopper. 


For the fresh pasta:

•    8 egg yolks
•    200g flour
•    Salt
•    Water

For the stuffing:

•    100g grated parmesan
•    100g single cream
•    300g mortadella or ham
•    Nutmeg
•    Pepper

For the chicken stock:

•    Bones from a cooked chicken, including skin
•    4 onions
•    4 carrots
•    3 celery sticks
•    Salt
•    Pepper
•    330ml St. Stefanus (12 months)


To make the pasta: Gradually mix the egg yolks and flour with a pinch of salt. Add water if necessary. Knead the dough briefly and then divide it into four or five pieces.
To make the stuffing: Heat the cream over a low heat and add the Parmesan cheese, stirring until it melts. Blend the mixture with mortadella, nutmeg and pepper to create your stuffing.
To make the stock: Tip the chicken bones, beer and vegetables into a large pan. Cover the mixture with water and bring to the boil. Leave for 5-10 minutes. If a film has risen to the top, spoon it off, then cover the pan and simmer for 4-5 hours, stirring occasionally. 
To make the tortellini: Roll out one piece of dough to 1-2mm thick. Using a pizza cutter, cut the dough into 40mm squares. Discard any dough that isn’t quite square. Next, spoon a small teaspoon of your stuffing into the centre of each square. Fold each square in half diagonally, making sure that the dough forms a good seal. Take each triangle and pull the corners of the longest side together to form the classic tortellini shape. Cook the tortellini in boiling, lightly salted water for 3-4 minutes, then drain. Put the tortellini in a soup plate and add the chicken stock.
Serve with a cool glass of 12-month St. Stefanus for the perfect pairing.

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