What’s Cookin’? at the Culinary Innovation Lab

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.