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.
Ingredients |
|
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 |
Instructions
The Dough
- 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.
The Sauce
- 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.