There’s nothing like a big bowl of warm comfort food in winter—or a big bowl of homemade pasta.
Chef Michael Angeloni visited the Your Morning kitchen to show Ben how to make the best tortellini from scratch.
Mascarpone and Ricotta Pope’s Hat
Yield: approximately 20-25 medium sized tortellini
WHAT YOU NEED:
For the filling:
- 250g Mascarpone, full fat (about a half tub from the grocery store)
- 250g fresh ricotta, full fat (about a half a tub from the grocery store)
- 2 tbsp grated pecorino cheese
WHAT YOU DO:
- Put all ingredients in the bowl of a stand mixer (if you don’t have a mixer use a mixing bowl, whisk and some elbow grease - it will work the same), with the paddle attachment whip over medium speed till light and fluffy (approx. 3 min.) place the mixture in a piping bag or Ziploc with an end cut off and reserve till ready. NOTE: this filling can be made in advance and stored in the fridge. However, if you do this, be sure to pull it from the fridge at least one hour before making the pasta to ensure it’s easy to pipe out. Also with the remaining half of each tub of cheese; the ricotta is great in salads or just eaten on toast with olive oil, salt and pepper. The mascarpone is great with desserts, but it also tastes great with hazelnut spread on toast in the morning! Alternatively, you can always make double the pasta and invite the neighbours.
For the dough:
WHAT YOU NEED:
- 500g high quality white flour (all-purpose will work but make sure you buy high quality un-bleached, results will be different, but good nonetheless)
- 180g egg yolk
- 1 whole egg
- Some room temperature water, if necessary
WHAT YOU DO:
- If you do not have a stand mixer again this can be done by hand, it just involves bringing everything together and kneading the dough for about 5 min. until a smooth ball is formed (use water if the dough is too dry). However, with a dough mixer add the flour and eggs into the bowl, using the dough hook mix on low speed. After about 1 min check consistency if dry use water to add some moisture if dough is too dry (do this while dough is mixing and just a small amount at a time) and will not come together. Knead dough for about 5 min. on the machine until it is worked into a smooth ball. Wrap dough and rest for at least 1 hour. Start rolling your dough out working down through each number setting on the machine in one direction so you get a long strip, using some extra flour if your dough is a bit sticky (If not perfect don’t worry practice makes perfect, don’t be afraid to fold it up and start again if you need to!). When it’s about 1.5mm thick (on most home machines, this is the lowest setting) aim to cut a square shape. Try and get it even. Now, no one said this was going to be particularly easy!
- Cut the pasta sheet into evenly sized squares, about 5cm in width (just under 2 inches). Don’t worry too much if your squares are not perfect, or if they have some curved bits, if you can seal your “Pope’s hats” in the end, that’s all that matters. Using the piping bag of filling, put about a Tablespoon of filling into the center of each square of pasta. Fold two opposite corners together, and press down to seal the edges (don’t worry if the squares aren’t perfectly shaped, but do ensure the two opposite corners line up). Then pinch together the opposite corners, pressing tightly. Repeat until you’re out of squares, then roll out the rest of your pasta dough, and fill them up. When you set them aside, make sure to keep them apart as they sometimes stick (sprinkle a bit of flour underneath and around the pasta sheet if the dough is still a bit sticky).
To put together:
- At this point, you could freeze the pasta for another day. If not, here’s how to cook the tortellini. Bring a pot of water to boil, and add some salt until the water tastes like the ocean. Add the pastas in carefully and, if freshly made, it should only take about 3 min. to cook. Chef Mike’s tip: Eat one piece and if it’s not cooked enough, leave it for longer. It is your kitchen, remember! Once cooked, strain the pasta and toss the tortellini into a pan with your favourite sauce. Allow the pasta to cook with the sauce over medium heat for a minute or so. Plate it and garnish as you see fit. Then dig in!