TORTELLINI AL BRODOThis is a traditional recipe for the Christmas holidays here in Florence, really wonderful when made from scratch! My mother-in-law makes the tortellini every Christmas as a soup dish, cooking the tortellini in homemade meat broth and serving it with some freshly grated parmigiano cheese on top.
This recipe produces a lot of tortellini; I recommend that if you are going to make the effort of making tortellini from scratch, you should definitely go ahead and make the whole batch, freezing the tortellini and then separating them into 4 serving size bags that you can later take out as you need and use for a meal. To freeze fresh pasta with a meat filling (such as this one), line a large baking sheet with aluminum foil and spread out the pasta on the sheet so that the pieces do not touch. Freeze overnight then gently drop the pieces into heavy freezer bags and seal, leaving some air in the bag to protect the pasta from being crushed. Freeze up to 3 months. Makes: about 200 tortellini pieces, but really depends on how big or small you make them INGREDIENTSFilling:
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Someone who used to work at the Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is really yummy!
It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :) Makes: 6-8 servings INGREDIENTS
Number of Servings: 6
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