Tortellini with Sea Bass
by Editorial Staff
Tortellini is a type of stuffed pasta native to the Emilia-Romagna region. They look like small dumplings, but in fact, they are closer to dumplings since the filling for tortellini is always ready. Due to their small size, tortellini is not very juicy, so they are either served in broths or seasoned with a lot of sauce.
Ingredients
- 500 g sea bass fillet
- 3 anchovies
- 1 small onion
- 100 g of mushrooms
- 300 g ricotta
- 3 tbsp butter
- 2 yolks
- 2 l vegetable or strong fish broth
- salt freshly ground black pepper
- 600 g flour
- 6 large eggs
- 4 tbsp olive oil
Directions
- Place the flour in a heap on the table. Roll the dough into a ball, wrap it in plastic and set aside for 1 hour.
- For the filling, boil the sea bass fillet in salted water, 5 minutes. Cool and disassemble into small pieces. Chop the anchovy fillets finely.
- Cut onion and mushrooms into small cubes and fry in 1 tbsp butter, 10 min. Combine fish, anchovies, ricotta, egg yolks and mushrooms and season with salt and pepper.
- Roll out the dough thinly and cut into 3×3 cm squares. Put some minced meat in the middle of each. Fold each square into a triangle and press the edges firmly.
- Then wrap each triangle around the tip of your index finger, bending the top of the triangle outward and pinch the tips well. Place the finished tortellini on a floured tray and let dry for 2 hours.
- Boil the broth in a wide saucepan and dip the dried tortellini in portions. Cook from the beginning of boiling for 2-3 minutes, serve with broth.
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