Cheese Tortelloni Food

CHEESE TORTELLONI

Steps:

• Make the pasta dough: In the bowl of a food processor, combine eggs and flour; process until the dough comes together. Run the processor for 5 minutes to start kneading the dough. Transfer the dough to a clean work surface, and knead 4 to 5 minutes. The dough should be soft and smooth and should not stick to your fingers when you pinch it. Cover the dough with plastic wrap, and let stand 30 minutes.
• Make the filling: Heat a small saute pan over medium heat. Add olive oil and shallots; saute shallots until translucent, about 3 minutes. Transfer to a large mixing bowl; add ricotta, goat cheese, lemon zest, tarragon, parsley, salt, and pepper. Mix until well combined.
• Divide dough into three pieces. Using a pasta machine, roll out dough until very thin. Use as little extra flour as possible to keep from sticking. Place sheet on a lightly floured surface; use a pastry wheel to cut sheet into 4-inch squares. Place a heaping tablespoon of filling in center of each square. Brush edges lightly with water. Fold into a triangle; seal, eliminating any air inside. Pull the two corners on the folded side together; attach with a little water. Brush off excess flour with a dry brush.
• Place tortelloni on a tray generously dusted with semolina; chill, covered tightly with plastic wrap, until ready to use.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

CHEESY ITALIAN TORTELLINI

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.