“All the kinds of tortelloni.” Follow Lesson no. 6 by Maestro Venturi

lesson N°6

Learn about tortelloni. There’s room for any number of variants on the theme.

Now that we know all there is to know about pasta sheets, tortellini and tortelloni, let’s use our imagination! Why not try out new some fillings? Monica thinks the traditional Bolognese fillings are the best, but it’s worth trying out the tastiest local ingredients.

Pumpkin ravioli are a simple tortelloni variant. Bake your pumpkin in an oven. Just add parmesan cheese, salt, nutmeg, and some amaretto biscuits! It’s as easy as that!

Now, for those of you who think maybe you’re not that good when it comes to rolling out the pasta. Monica explains that many movements with technological devices are like the movements you’ll need to learn to roll out fresh pasta. The time’s come to try them out!

Prepare pumpkin ravioli. Choose the ideal recipe for you. Wherever you are, local traditions feature thousands of variants. You can make it real tasty and savoury or go for delicacy! Let Monica be your guide.

Ricotta cottage cheese and pears in a “basket”.

A cheese and pear filling for another kind of tortelloni. The way you fold the pasta creates a pretty basket-shaped envelope or pouch.

Recipes don’t come any simpler than this: grated pear, ricotta cottage cheese, parmesan cheese, 1 egg yoke, pepper, salt and nutmeg.

When you’ve mixed it all up, just leave the filling to settle. The rest is as for tortelloni. Rather than the traditional envelope, join the four corners of your pasta square. Seal the edges of this new shape. Monica tells us we must be very careful when we roll the pasta out. The sheet must be very, very thin for this recipe, otherwise the four tips on the top will be too thick and insufficiently cooked.

To close the baskets perfectly, wet the edges of the pasta with a finger which you have dipped in water. Then you’ll only need to lightly pinch the pasta for the ideal seal on the edge.

Many recipes go well with the basket form. Monica advises us to serve them with scalded poppy seeds and a little butter. Add parmesan cheese or pecorino sheep’s milk cheese. As for tortelloni, this kind of pasta shouldn’t be deep-frozen. We recommend preparing this dish shortly before your dinner party.

Download the “ravioli with pumpkin recipe” memo.

Download the “ricotta cottage cheese and pear basket recipe” memo.

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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.

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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.

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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