tortellini disaster part 2

Tortellini disaster, yes. The whole process of the pasta making went smooth, even with my 3 year old in her new “no nap today!” schedule. Okay, maybe disaster is a strong word. How about screw up?

I was on the ball. I made a tray of tortellini in under an hour.

I had a jar of my homemade sauce ready.

I made bruschetta.  What went wrong?

What went wrong was a  fly. A fly came into my home. My beloved pasta was air-drying and the fly came in… so, I placed my tray of pasta in the oven while I attempted my karate-kung-fu-crazy-mama fly hunt.

The fly was gone, however I left my tortellini in the oven.

I preheated the oven. Not a good idea.

baked ravioli. I didn’t even bother Googling it, to see if it was even edible. My hubby went out for pizzas for us, and I boiled up a few to test if they were salvageable.

A bit chewy, but still tasty. It will work. So, these will be our dinner tonight. I hope.

My hubby also said: “Why didn’t you just buy some?” After I told him they took 45 minutes to make.

My response? “Homemade is always better, and it would take me 45 minutes to go to the store anyway!”

You know- parking, car seats, kids, small talk with the cashier and bag boy, toy machines, saying hi to the lobsters in the seafood department, and red lights.  Yes- a store run easily takes 45 minutes.

And, there is something nice about this. Creating things with your hands.

Helpers are good, too:

We’re (hopefully) having this meal tonight.

For now, I will share the filling recipe:

tortelinni & filling
This makes enough filling for 30 tortellini and a lasagna
Ingredients
  • 20 oz ricotta cheese
  • 2/3 c minced fresh basil
  • 1/2 c frozen (thawed/drained) spinach
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1/2 c Parmesan cheese
  • mix well in a bowl, set aside.
Instructions
  1. For the pasta dough:
  2. c flour
  3. tsp salt
  4. eggs
  5. tbs olive oil
  6. Combine in a stand mixer fitted with a dough hook, mix for 4 min; or until a dough ball is formed.
  7. Divide dough into 4 portions and flatten. Wrap in plastic wrap and refrigerate 30 minutes.
  8. Pass a portion through the widest setting on a pasta machine, fold in half and repeat 7 times. (pass, fold,pass,repeat)
  9. Pass dough through thinner settings without folding until dough is 1/16th” thick.
  10. Using a 3″ circular cutter, cut circles in dough.
  11. Place a teaspoon of filling in the center, and brush the edges with a beaten egg white.
  12. Fold in half, and press edges to seal.
  13. Form a half moon shape, and then fold again so the tips meet.
  14. Place on a parchment lined baking sheet and air dry untill
  15. no longer “sticky”
  16. Bring 6 qt salted water to a boil and cook the pasta for 4-6 minutes.

 

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