“The tortellone and its extremely delicate filling.” Follow Lesson no. 4 by Maestro Venturi

lesson N°4

Delicacy and character.

A truly Bolognese tortellone presents a perfect balance between intensity and mildness in flavour. The two stronger components of the character of tortelloni are the parsley and the egg pasta. The ricotta cottage cheese adds the accents of mildness and refinement.

Cow’s milk ricotta, parsley, nutmeg, salt and, of course, parmesan cheese.

The secret behind a popular “day of abstinence” dish.

The recipe and procedure for the filling are really very simple, Monica tells us. Mix the ingredients in bowl and deal them out tortellone by tortellone.

The ingredients are what makes the difference. Take some time out to scout around local shops and learn how to distinguish between the many types of products making up the ingredients.

Tortellino and tortellone.

You close tortelloni exactly as you would close a tortellino. However, here it’s even more important that you learn how to “massage” the egg pasta triangle along the edges, because otherwise the filling is very likely to escape while boiling. If you follow the directions correctly, it’ll only take you a few seconds to seal your tortellone perfectly.

Tortelloni, and dozens of delicious recipes.

Throw your tortelloni into the boiling water. It will only take a minute (starting from when the pasta floats to the surface) for the tortelloni to be perfectly cooked.

Remember, for the results your tortelloni deserve, they should be boiled in abundant water!

The sky’s the limit! There are any number of recipes. Butter and sage, tomato or any other sauce that will underscore the marked balance of flavours. A must is parmesan sprinkled on top before eating!

Download the “tortellone closing” memo.

Gallery

the egg pasta specialist course

Eight appointments, during which Monica Venturi reveals the secrets behind great Bolognese specialities such as tagliatelle, tortellini, tortelloni and passatelli.

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the programme

the programme

  • 29_01_2014 29_01_2014
  • 05_02_2014 05_02_2014
  • 12_02_2014 12_02_2014
  • 19_02_2014 19_02_2014
  • 26_02_2014 26_02_2014
  • 05_03_2014 05_03_2014
  • 12_03_2014 12_03_2014
  • 19_03_2014 19_03_2014

Lesson n° 1

Top quality ingredients and the perfect egg pasta mixture. The secrets behind malleable, elastic egg pasta and the techniques for use of the rolling pin. Get the basics that’ll turn you into a true egg pasta specialist, and learn perhaps just a little more than just the basics and essentials. Knowing when flour “falls in love”, for example!

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Lesson n° 2

Egg pasta rolling and all types of simple pasta: tagliolini da brodo (thin noodles for serving in clear soup), tagliatelle for cream and ham sauces, tagliatelle for ragout/Bolognaise sauce, pappardelle (a broad ribbon pasta), quadrucci (small pieces for serving in clear soup) and maltagliati (rough-cut pasta sheet). There is an ideal egg pasta each sauce.

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Lesson n° 3

Discover the secrets behind one of Bologna’s truly great dishes − tortellini. Ingredients for prime quality fillings and methods for wrapping the egg pasta around the filling. How to perfectly cook this simple, nutritious dish.

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Lesson n° 4

Now comes the star dish on the day of abstinence, or “giorno di magro” − tortelloni. Striking the ideal balance between delicacy and character. How to perfectly seal the egg pasta so none of the filling escapes when boiled. Tips, and today’s recipe ideas.

Lesson n° 5

The triumph of tradition, layer upon layer – the legendary Bologna style lasagne. How to prepare green egg pasta. The secrets behind a perfect ragout/Bolognaise sauce and bechamel white sauce. How to lay out the sheets for compact, delicious lasagne.

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Lesson n° 6

Now that we know all about tortelloni, it’s time we experimented with new favours, such as pumpkin/gourd filling, ricotta (a cottage cheese) and pears, and many and many “variations on the theme”. Let’s round off with the real secret of all true egg pasta specialists – the form of the pasta must be adapted to the characteristics of the filling.

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Lesson n° 7

All about passatelli (a kind of parmesan dumpling) – the utensils you need in order to “strain” the mixture. Plus traditional ingredients and recipes. Bring the family around the table! It’s great fun for all. Kids too!

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Lesson n° 8

Last but anything but least, “raviole” (sweet ravioli). Raviole are a treat derived from the art of egg pasta preparation and from the traditional rice cake, or torta di riso. The ingredients are simple. The flavour is genuine. The secrets of a cuisine that goes back many hundreds of years.

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