tablespoon everything bagel seasoning blend for pasta
salt and black pepper
Serving Size: 1 (193) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 241 g42 %
Total Fat 26.8 g41 %
Saturated Fat 13.7 g68 %
Cholesterol 207.7 mg
Sodium 609 mg
Dietary Fiber 2.1 g8 %
Sugars 2.4 g9 %
Protein 25.5 g
To make the dough:
To measure the flour, it is important that you’re using the spoon and sweep method: fluff the flour up in the bag/container it’s in then lightly spoon it into the measuring cup – do not tap/shake the cup or press the flour down – fill it so the flour is piled up in the cup, over the brim, then use the back of a knife to sweep the excess flour off of the cup, back into the container to get one level cup. When using this method to measure, 1 cup of flour will weigh 120 grams (so the total weight of flour for this recipe is 200 grams).
Combine the flour and eggs in the food processor. Blend until a smooth, firm dough is formed – this can take a couple of minutes. Remove from the food processor, place the dough into a re-sealable bag and chill for at least an hour.
you can also choose to use pre-made pasta dough if it's available to you. Simply follow directions for rolling out the dough below under "assemble the pasta".
To make the filling:
Toast the panko breadcrumbs in a dry frying pan over a high heat on the stove, stirring often, until golden. Remove from the heat and pour into a medium bowl.
Add the everything bagel seasoning blend, cream cheese, ricotta, egg and parmesan. Stir together until smooth. Transfer to a piping bag and chill until needed.
To assemble the pasta:
Remove the chilled pasta dough from the re-sealable bag. Dust it lightly with some extra flour on both sides and flatten out into an oblong about 1/2 an inch thick.
Roll out the pasta dough using a pasta machine, starting on the widest opening (usually the highest number on the dial) and working your way down to the second-thinnest setting. You may need to cut the length of dough in half as you work as it’ll start getting longer and longer as you roll it thinner.
Dust the thin sheet of pasta dough lightly with flour then use a 3-inch round pastry cutter to cut the dough into circles. Gather up any scraps as you work and cover them so they don’t dry out – you can then re-roll the scraps in the pasta machine and cut out more circles.
Once you have all your circles, pipe roughly 1 teaspoon of the filling mixture into the center of each circle.
Dip your finger into a bowl of water and run it around the edge of the circle to moisten – this will help the dough seal together. Fold the dough over to form a half moon and pinch the edges together to seal – as you do this, make sure you’re pushing all the air out of the center of the dough as any trapped air bubbles can make the pasta burst open when it is boiled. Draw the two corners together to form a rounded bonnet shape, pinching tightly to seal. Place onto a baking sheet dusted with some flour or fine semolina.
Repeat this shaping process with all of the circles.
Bring a large pot of water to the boil.
Fry the bacon in a large skillet over a medium-high heat until crisp.
Tip all the tortellini into the pot of boiling water and cook for 2-3 minutes, until they rise to the surface of the water and the pasta is cooked through.
Reserve 1/2 a cup of the pasta water then drain the tortellini and add to the skillet of cooked bacon along with the reserved pasta water and parmesan. Toss to coat and let cook over a medium-high heat so the sauce thickens and coats the pasta. Season with the 1 tablespoon of everything bagel seasoning then taste and season with more salt and black pepper, if needed.