Bill's Homemade Crab Tortelloni Tuscany

Name: Bill's Homemade Crab Tortelloni Tuscany
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Yield: 10-12 serving(s)
Ingredients: 226.79 g finely grated mozzarella cheese; 453.59 g ricotta cheese; 453.59 g cottage cheese; 236.59 ml finely grated parmesan cheese; 118.29 ml finely grated romano cheese; 113.39 g can chopped olives; 14.79 ml basil; 14.79 ml mint; 14.79 ml oregano; 14.79 ml thyme; 29.58 ml extra virgin olive oil; 1104.16 ml all-purpose flour; 9.85 ml marjoram or 9.85 ml sage, crushed; 2.46 ml salt; 4 beaten eggs; 157.80 ml water; 9.85 ml cooking oil or 9.85 ml olive oil; 1 dozen fennel seed, to add to boiling water; 4.92 ml additional olive oil, to add to boiling water; 453.59 g crabmeat (imitation is okay); 59.14 ml minced garlic; 236.59 ml finely chopped onion; 236.59 ml chopped portabella mushroom; 236.59 ml heavy whipping cream; 29.58 ml olive oil; 118.29 ml flour; 236.59 ml milk; 4.92 ml basil; 4.92 ml oregano; 4.92 ml black pepper

Submitted by Recipe Junkie

"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!"

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Ready In:: 4hrs 45mins
Ingredients:: 32
Serves:: 10

ingredients

For Filling
226.79 g finely grated mozzarella cheese
453.59 g ricotta cheese
453.59 g cottage cheese
236.59 ml finely grated parmesan cheese
118.29 ml finely grated romano cheese
113.39 g can chopped olives
14.79 ml basil
14.79 ml mint
14.79 ml oregano
14.79 ml thyme
29.58 ml extra virgin olive oil
For Pasta
1104.16 ml all-purpose flour
9.85 9.85 ml marjoram or 9.85 ml sage, crushed
2.46 ml salt
4 beaten eggs
157.80 ml water
9.85 ml cooking oil or 9.85 ml olive oil
1 dozen fennel seed, to add to boiling water
4.92 ml additional olive oil, to add to boiling water
Sauce
453.59 g crabmeat (imitation is okay)
59.14 ml minced garlic
236.59 ml finely chopped onion
236.59 ml chopped portabella mushroom
236.59 ml heavy whipping cream
29.58 ml olive oil
118.29 ml flour
236.59 ml milk
4.92 ml basil
4.92 ml oregano
4.92 ml black pepper
4.92 ml salt
4.92 ml paprika

directions

For Filling:
Put all ingredients in large bowl.
Mix it all together until well-mixed.
Cover and refrigerate.
For Pasta:
Follow the instructions as per recipe #181058 (Homemade Pasta From Better Homes and Gardens) and divide the dough into 8 equal sections.
Roll each section flat until each is about 16" square. Then cut each section into sixteen 4" squares.
Get the filling mixture and place a heaping teaspoon filling into a square. Fold the square over the filling corner to corner.
Press 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.
In large skillet under low heat saute garlic, onion, portobello mushrooms and spices in the olive oil.
Once onions are translucent, add the crabmeat, heavy whipping cream, milk and salt. Bring to a simmer slowly.
In large pot, bring water with 1 t olive oil and a dozen or so fennel seeds to a rolling boil.
Add tortelloni to the water.
Boil them until they all float, stirring occasionally.
Meanwhile, using the flour, thicken the sauce to taste (personally I never use more than 1/4 c flour).
Place 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).