Bill's Homemade Crab Tortelloni Tuscany
- Ready In:
- 4hrs 45mins
- Ingredients:
- 32
- Serves:
-
10-12
ingredients
-
For Filling
- 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
-
For Pasta
- 4 2⁄3 cups all-purpose flour
- 2 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
-
Sauce
- 1 lb crabmeat (imitation is okay)
- 1⁄4 cup minced garlic
- 1 cup finely chopped onion
- 1 cup chopped portabella mushroom
- 1⁄2 pint heavy whipping cream
- 2 tablespoons olive oil
- 1⁄2 cup flour
- 1 cup milk
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon 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).
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio