Tortellini en Brodo - Italy

Servings: 4

Author: Chef Connie

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Tortellini en Brodo

Here’s a recipe for Tortellini en Brodo, a classic Italian dish that's simple, comforting, and elegant. Perfect for a cozy evening or an international date night!

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

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Ingredients

For Broth

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1 onion, halved
• 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 2 garlic cloves, smashed
• 1 bay leaf
• 4-5 parsley stems
• 8-10 cups cold water
• Salt and pepper, to taste

For the Tortellini:

• 2 cups (250g) all-purpose flour, plus more for dusting
• 2 large eggs
• A pinch of salt

For Filling:

• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano
• 1 egg yolk
• A pinch of ground nutmeg
• Salt and pepper, to taste

Instructions

1. Place the chicken pieces, onion, carrots, celery, garlic, bay leaf, and parsley stems into a large stockpot.
2. Cover with cold water (about 8-10 cups) and bring to a boil. Reduce heat to a simmer, skimming off any foam that rises to the surface.
3. Let the broth simmer gently for about 1.5 hours, uncovered, to develop flavor.
4. Strain the broth through a fine-mesh sieve, discarding the solids. Season the broth with salt and pepper to taste, and keep it warm.
5. On a clean work surface, pile the flour and make a well in the center. Crack the eggs into the well and add a pinch of salt.
6. Using a fork, whisk the eggs, gradually incorporating the flour from the edges. Once the mixture becomes too thick to mix with a fork, knead it by hand.
7. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
8. In a bowl, mix ricotta, Parmesan, Pecorino Romano, egg yolk, nutmeg, salt, and pepper until well combined. Set aside.
9. Roll out the pasta dough on a floured surface until very thin (about 1/16 inch). Cut the dough into 2-inch squares or use a round cookie cutter for circles.
10. Place a small amount of filling (about 1/4 teaspoon) in the center of each square or circle.
11. Fold the dough over the filling to form a triangle or semi-circle, pressing the edges to seal. Bring the two corners together and press to create the traditional tortellini shape.
12. Bring the strained brodo to a gentle boil.
13. Add the tortellini to the broth and cook for 2-3 minutes, or until they float to the surface.
14. Ladle the broth and tortellini into serving bowls. Garnish with grated Parmesan and fresh parsley or chives, if desired.

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Tortellini en brodo is a classic Italian dish that features small, ring-shaped pasta stuffed with a variety of fillings, traditionally meat-based, served in a flavorful broth. Originating from the Emilia-Romagna region, this dish is often enjoyed as a comforting soup, especially during colder months or festive occasions. The broth, typically made from simmering meats, vegetables, and aromatic herbs, enhances the rich taste of the tortellini, creating a harmonious balance of flavors. Served hot, tortellini en brodo is a dish that evokes warmth and tradition, making it a beloved staple in Italian cuisine.

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