- Mixer with dough hook
- Pasta machine
- Piping bag (optional)
- Pasta wheel for cutting pasta
- Small pastry brush
- Chef knife
- Table scraper
- Fine sieve or chinois
- Heavy bottom rondeau
- Cutting board
- Hotel pan
- Rolling pin
- Large saute pan
- Large soup pot
- Large stainless or other bowl
- Slotted spoon
Ingredients for Dough
- .6 lbs. “oo” flour by weight, or AP
- 6.5 oz. egg yolks by volume
- ½ tsp. salt
- ¼ OZ. EVOO by volume
- ½ cup water
Ingredients for Filling
- 2 lbs. beef short rib (Off the bone; optional…beef chuck)
- 1 large white onion
- 1 Tbsp. juniper berries
- 2 Tbsp. black peppercorns
- 1 bay leaf
- 1 cup dry marsala wine
- 1 cup dry red wine
- 1 1/2 quarts veal demi stock (or dense chicken stock)
- 1-2 ounces pure olive oil
Ingredients for Sauce
- ½ pound unsalted butter
- 8-10 fresh sage leaves
- 4 oz. grated parmigiano Reggiano or Grana Padana
- 1 Tbsp. ground black pepper
Time Needed: 5-6 Hours
Directions for Dough
Using a Mixer:
1. Add flour, salt, and olive oil to the mixing bowl with a dough hook.
2. Add the egg yolks.
3. Start mixing on slow and allow the ingredients to incorporate for 2 minutes. The mixture will seem a touch dry and grainy.
4. Add one ounce of water and keep mixing. Allow to mix 8-10 minutes. The dough will start to incorporate more. If it comes together but still seems firm, that is fine. You don’t want the dough to be soft like a bread dough.
5. Remove the dough from the bowl, cover with plastic, and refrigerate for at least 30 minutes before using.
1. Place the flour on a table and create a well in the center making sure to leave edges around the rim.
2. Pour egg yolks, salt, and olive oil into the well.
3. With the table scraper, start incorporating the flour and egg mixture, quickly folding it over on itself. If any egg runs out the side, use the scraper to keep bringing it back to the mass of dough.
4. When ingredients seem incorporated, begin kneading the dough by pushing the heel of your strong hand into the center of the mass, fold it over, turn it, and repeat, until the mass is completely uniform and completely incorporated.
5. Cover with plastic wrap and all ow to rest in the fridge for at least 30 minutes.
Directions for Filling
1. Heat a heavy bottomed rondeau or soup pot over medium flame for 2 minutes.
2. Season beef with salt.
3. Add oil and allow it to heat 20-30 seconds.
4. Add the meat to the pot a piece at a time evenly around the pot and sear the meat until brown.
5. Turn the beef and brown the other side. If you have to, do it in batches.
6. Add the onions and spices and the wine. Allow the wine to boil down until it is almost a syrup. Keep your eye on it because it can go from syrup to burnt pretty quickly.
7. Add the stock, preferably the demi or a very dense chicken, bring it to a boil, then turn the flame to low and allow the meat to simmer for 3 hours or until completely tender.
8. Remove the cooked beef to a separate tray and allow it to cool to room temperature.
9. Strain the cooking liquid through a fine sieve and pour the strained stock into a pot.
10. Bring it to a boil and reduce the flame to low and allow the liquid to simmer, reduce, and thicken.
11. Take a small ladle and skim the fat from the top of the reducing liquid.
12. Let it reduce slowly by one third. You will need approximately 1 pint of the cooking liquid reserved. Save the rest for another purpose.
13. At this point, the meat should be cooled to room temperature.
14. Chop the meat finely on a cutting board and place the chopped beef into some kind of hotel pan or other container where it can lay flat and be no more than 1 ½ inches thick.
15. Pour 1 pint of the reduced, strained cooking liquid evenly over the chopped short rib meat.
16. Refrigerate completely at least 4 hours so it is completely firm.
17. Take the chilled beef and stock mixture and put in into a mixing bowl with a paddle attachment.
18. Paddle the mixture on low until it softens and becomes like a pate.
19. Remove the bowl and spoon the mixture into piping bags or be prepared to spoon the mixture into the individual sheets of pasta instead of piping it.
For the Tortelloni:
1. Cut a piece of the pasta dough about the size of your fist.
2. Dust it with flour and press it flat.
3. Using the rolling pin, roll the flattened dough so it is barely 1/8 inch thick.
4. Set the pasta machine roller to its largest setting.
5. Start feeding the pasta into the pasta machine and roll it through.
6. Set the machine to the next lowest thickness.
7. Trim the pasta if necessary so it fits the opening on the machine.
8. Repeat this several times until the pasta is long and thin, probably through the last setting on the machine.
9. Lay the pasta sheet down on a table or other working surface.
10. Take a small cup of water and use a pastry brush to paint the dough with some of the water.
11. Take the pasta cutter and cut the long piece of pasta in half lengthwise.
Now cut the pasta crosswise creating square pieces of cut dough approximating 2-1/2 inch squares.
12. If you have a filled piping bag, twist the larger end and cut the narrow end with a sharp knife leaving a 1 inch opening at the bottom.
13. Squeeze the top of the bag and leave approximately 1 Tbsp. of the filling in the center of each piece of cut dough.
14. The alternative is to spoon the filling onto the dough.
15. Pick up a piece of the filled dough. Let it lay flat on your hand. Fold one corner over onto the opposing corner and pinch the edges to create a triangle. Twist the two edges on the fold side of the triangle underneath towards themselves as snugly as possible and pinch so they stick to one another.
16. That is tortelloni! Repeat. Generally, serve 12 pieces per portion.
Directions to Sauce
1. Place four large plates on a counter nearby.
2. Bring 1 gallon of water and enough salt to a boil that when you taste the water it tastes salty.
3. In a large skillet or saute pan begin cooking the butter over a medium heat.
4. Add the fresh sage leaves. Drop the tortelloni in the pot of boiling salted water.
5. Do not drop them unless the water is at a rolling boil. It will take three minutes for them to cook in the boiling water.
6. Allow the butter to start browning, Raise the heat if necessary. The leaves should fry a bit. Turn the flame down once the butter browns and the leaves begin to fry.
7. Using towels or heat gloves, take the pot of boiling water with the pasta and pour it into a colander in the sink.
8. Dump the pasta in a large bowl. Using a slotted spoon, place 12 pieces of tortelloni into the center of each plate.
9. Spoon the hot butter and sage evenly onto the four plated covering the tortelloni.
10. Sprinkle each with grated cheese and a touch of black pepper and serve.