4 hrs 45 mins
Recipe Junkie's Note:
This is my husband Bill's recipe. He's a wonderful Italian cook who learned how to make Italian food from a Sicilian couple whose restaurant he worked in while in his teens. He made up this particular recipe when his roommate of his bachelor years came home with crab and asked him to do something with it. It takes some time to make by hand, but if you purchase ready-made tortellini, the whole recipe can be prepared in about an hour. All you will need are the sauce ingredients. We hope you enjoy this dish as much as we do!
My Private Note
Units: US | Metric
- 1/2 lb finely grated mozzarella cheese
- 16 ounces ricotta cheese
- 16 ounces cottage cheese
- 1 cup finely grated parmesan cheese
- 1/2 cup finely grated romano cheese
- 1 (4 ounce) can chopped olives
- 1 tablespoon basil
- 1 tablespoon mint
- 1 tablespoon oregano
- 1 tablespoon thyme
- 2 tablespoons extra virgin olive oil
- 4 2/3 cups all-purpose flour
- 2 teaspoons dried basil or 2 teaspoons marjoram or 2 teaspoons sage, crushed
- 1/2 teaspoon salt
- 4 beaten eggs
- 2/3 cup water
- 2 teaspoons cooking oil or 2 teaspoons olive oil
- 1 dozen fennel seed, to add to boiling water
- 1 teaspoon additional olive oil, to add to boiling water
- 1For Filling:.
- 2Put all ingredients in large bowl.
- 3Mix it all together until well-mixed.
- 4Cover and refrigerate.
- 5For Pasta:.
- 6Follow the instructions as per Homemade Pasta (From Better Homes and Gardens) (Homemade Pasta From Better Homes and Gardens) and divide the dough into 8 equal sections.
- 7Roll each section flat until each is about 16" square. Then cut each section into sixteen 4" squares.
- 8Get the filling mixture and place a heaping teaspoon filling into a square. Fold the square over the filling corner to corner.
- 9Press the seam to seal the filling inside the pasta (it should look like a fat little triangle). Take the two far ends of the triangle, one in each hand, and giving a half twist to one side, meet and press the two ends together (it should look like a little bishop's hat). Place the tortelloni on a rack to dry. Repeat this process for all squares.
- 10In large skillet under low heat saute garlic, onion, portobello mushrooms and spices in the olive oil.
- 11Once onions are translucent, add the crabmeat, heavy whipping cream, milk and salt. Bring to a simmer slowly.
- 12In large pot, bring water with 1 t olive oil and a dozen or so fennel seeds to a rolling boil.
- 13Add tortelloni to the water.
- 14Boil them until they all float, stirring occasionally.
- 15Meanwhile, using the flour, thicken the sauce to taste (personally I never use more than 1/4 c flour).
- 16Place tortelloni on a plate and cover with sauce and sprinkle lightly with paprika (I sometimes will also sprinkle the top lightly with parmesan or mozzarella cheese).
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Nutritional Facts for Bill's Homemade Crab Tortelloni Tuscany
Serving Size: 1 (313 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 746.4
- Calories from Fat 341
- Total Fat 37.9 g
- Saturated Fat 18.1 g
- Cholesterol 193.0 mg
- Sodium 1433.7 mg
- Total Carbohydrate 59.6 g
- Dietary Fiber 2.8 g
- Sugars 3.0 g
- Protein 40.5 g
The following items or measurements are not included: