Tortellini With Cream Sauce
|All purpose flour||3 Cup (48 tbs) (To Make Basic Egg Pasta Dough)|
|Pork loin||1 Pound, finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Parmesan cheese||1 Tablespoon (Additional)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Whipping cream||3 Tablespoon (If Needed)|
|Freshly ground pepper||To Taste|
Prepare Meat Filling and refrigerate.
Prepare Basic Egg Pasta Dough.
Cut a small piece of dough and work through the pasta machine until you have a very thin sheet of pasta.
Cut pasta into 2-inch circles using a small glass or cookie cutter.
Put 1/2 teaspoon filling in the center of each circle.
Fold circles in half and press firmly to seal edges to make tortellini.
Bend each tortellini around your finger, pressing 1 pointed end over the other.
Repeat with remaining dough, rolling out and filling 1 sheet of pasta at a time.
Dust 2 or 3 large plates or trays with flour.
Place tortellini on plates or trays.
Turn tortellini over every couple of hours, until completely dry.
Refrigerate uncovered until ready to use.
Prepare Cream Sauce.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook tortellini uncovered until tender but firm to the bite.
Drain tortellini and place in skillet with sauce.
Add 1/3 cup Parmesan cheese.
Toss tortellini and sauce over low heat until sauce coats tortellini, 20 to 30 seconds.
Meat Filling: Melt butter in a small skillet.
When butter foams, add pork.
Saute over medium heat until light golden.
Reduce heat and cook covered 10 to 12 minutes.
Put pork mixture and all other ingredients except cream in a blender or food processor.
Blend to a paste.
If mixture is too dry, add cream.
Season with salt and pepper.
Cream Sauce: Melt butter in a large skillet.
When butter foams, add cream.
Simmer 2 or 3 minutes until slightly thickened.