Our world-class chefs at the Culinary Innovation Lab (CIL) show us how to make some delicious hand-made tortellini. Join us at the next Bulls Bistro to see the College of Hospitality & Tourism’s culinary expertise firsthand.
|The Dough:||The Sauce:|
|400 g. Flour||1 tbsp. Olive Oil|
|75 g. Semolina||½ cup Yellow Onion, finely chopped|
|12 Yolks||3 cloves Garlic Cloves, minced|
|2 tbsp. Extra Virgin Olive Oil||1 ½ tsp. Kosher Salt|
|Water, as needed||½ tsp. Cracked Black Pepper|
|Filling: Goat Cheese (whipped and placed in piping bag)||1 tbsp. Tomato Paste|
|Garnish: Torn Basil & Grated Parmesan Cheese||1 tsp. Chili Flakes|
|¼ cup Sherry|
|28 oz. Tomato Puree|
|4 leaves Basil|
- Pour flour into a pile on the counter.
- Make a well in the flour and add yolks, oil and salt.
- Combine all ingredients together with your hands.
- Add a bit of water, as needed, to form a solid ball of dough. **Make sure to not add too much!
- Using the palm of your hand, knead dough ball for about 5 to 7 minutes until elastic.
- Wrap dough in plastic wrap, and rest for 30 minutes.
- Using pasta roller, pass dough through several passes until very thin.
- Lay a strand of thin dough on the counter. Cut into squares, and brush the egg wash over each piece.
- Pipe the goat cheese onto each piece of dough and form into a tortellini shape.
- Cook the tortellini in simmering salted water for about 3 minutes.
- Toss cooked tortellini with a drizzle of olive oil, salt and cracked pepper.
- Serve with spicy marinara sauce (see below). Garnish with grated parmesan and torn basil.
**Store any leftover tortellini on a floured sheet pan in the refrigerator with a dry towel on top. It is recommended that the fresh tortellini be cooked within 24 hours.
- In a sauce pot, sauté onions in oil until slightly caramelized. Season with salt and pepper.
- Add garlic, and sauté for another few minutes.
- Add tomato paste and chili flakes. Continue to cook on medium for three minutes.
- Add sherry to deglaze, and cook down for about one minute.
- Add tomato puree, and bring pot up to a simmer.
- Cook on low with covered lid for about 30 minutes.
- Season with salt and cracked pepper.