Valeggio's tortellini uses paper-thin pasta rolled to exactly 0.6mm—any thicker and the filling bursts during boiling.
Tortellini di Valeggio
Dive into the delightful world of Tortellini di Valeggio, where each tender knot is brimming with a savory blend of expertly seasoned meats. Hailing from Italy's picturesque Veneto region, these little pockets of joy are crafted with love, showcasing a perfect balance of rich flavors and silky pasta. Get ready to impress your taste buds and elevate your dinner table with this exquisite homemade dish!
Prep
30
min
Cook
60
min
Serves
4
people
Level
advanced
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1½ small onions, finely chopped
- 25 g (1½ tbsp) water (0.88 oz)
🥩Meat & Seafood(4)
- 300 g (10½ oz) beef stew meat (0.66 lbs)
- 300 g (10½ oz) boneless chicken thigh (0.66 lbs)
- 300 g (10½ oz) pork shoulder (0.66 lbs)
- 150 g (5 oz) prosciutto crudo (5.29 oz)
🥛Dairy & Eggs(3)
- 3 egg yolks + 1 whole egg
- 230 g (about 12–13) egg yolks (8.12 oz)
- 300 g (about 6 large) whole eggs (10.6 oz)
🫙Pantry Staples(4)
- 800 g (6⅓ cups) 00 flour (6.4 cup)
- Extra virgin olive oil, as needed
- 25 g (1½ tbsp) olive oil (0.88 oz)
- 75–90 g (2½–3 oz) stale bread, cubed (2.65 oz)
🧂Spices & Seasonings(4)
- 3 whole cloves
- Freshly grated nutmeg to taste
- 3 sprigs rosemary (leaves only)
- Salt and pepper to taste
📦Other(3)
- 150–240 ml (⅔–1 cup) Bardolino red wine (or another dry red) (5.07 fl oz)another dry red wine
- 60–90 g (2–3 oz) Grana Padano, grated (2.12 oz)
- 200 g (1⅔ cups) semola rimacinata (re-milled semolina) (7.06 oz)
👨🍳 Instructions
- 1
In a heavy-bottom pan, heat olive oil. Brown all meats over high heat until just golden outside — don’t overcook.
- 2
Add onion, rosemary. Stir, then deglaze with red wine. Let it reduce, and cook until meat is just cooked through. Cool slightly.
- 3
In a food processor, add cubed bread, cloves, nutmeg, salt, and pepper. Then add meats, prosciutto, yolks, and egg.
- 4
Blend until smooth but textured. Finish with grated Grana Padano and a splash of olive oil. Mix again, chill in fridge.
- 5
For the dough, combine flours, eggs, yolks, water, and oil. Knead until smooth. Vacuum seal or rest, covered, for at least 1 hour.
- 6
Roll dough into thin sheets with a pasta machine (to the finest setting). Cut into 3x3 cm (1¼") squares.
- 7
Place a hazelnut-sized ball of filling in the center. Fold diagonally into a triangle, press edges, then bring the two points around your finger and pinch — like a tiny knot.
- 8
Serve in hot broth (in brodo) or simply tossed with butter and sage.
💡 Pro Tips
- ✓Brown the meat at 400-450°F surface temperature to create Maillard reactions while keeping the interior at 120-130°F to prevent moisture loss that would make the filling grainy.technique400-450°F surface temp
- ✓Roll pasta dough to setting #6 or #7 on most machines (0.6-0.8mm thickness) because thicker dough won't seal properly and thinner dough tears when folding the tortellini knot.equipment0.6-0.8mm thickness
- ✓Use exactly 5-6 grams of filling per tortellini (hazelnut-sized) because more filling prevents proper sealing and less filling creates empty pockets that burst during cooking.technique5-6 grams filling
- ✓Rest the pasta dough under vacuum or plastic wrap for minimum 1 hour to allow gluten networks to relax, reducing elasticity by 60% for easier rolling and shaping.timing1 hour minimum
- ✓Keep cut pasta squares under a damp towel while assembling because pasta skin forms in 3-5 minutes at room temperature, preventing proper edge adhesion.technique3-5 minutes
Share this recipe
Prep
30
min
Cook
60
min
Serves
4
people
Level
advanced
Share this recipe
Valeggio's tortellini uses paper-thin pasta rolled to exactly 0.6mm—any thicker and the filling bursts during boiling.
Tortellini di Valeggio
Dive into the delightful world of Tortellini di Valeggio, where each tender knot is brimming with a savory blend of expertly seasoned meats. Hailing from Italy's picturesque Veneto region, these little pockets of joy are crafted with love, showcasing a perfect balance of rich flavors and silky pasta. Get ready to impress your taste buds and elevate your dinner table with this exquisite homemade dish!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1½ small onions, finely chopped
- 25 g (1½ tbsp) water (0.88 oz)
🥩Meat & Seafood(4)
- 300 g (10½ oz) beef stew meat (0.66 lbs)
- 300 g (10½ oz) boneless chicken thigh (0.66 lbs)
- 300 g (10½ oz) pork shoulder (0.66 lbs)
- 150 g (5 oz) prosciutto crudo (5.29 oz)
🥛Dairy & Eggs(3)
- 3 egg yolks + 1 whole egg
- 230 g (about 12–13) egg yolks (8.12 oz)
- 300 g (about 6 large) whole eggs (10.6 oz)
🫙Pantry Staples(4)
- 800 g (6⅓ cups) 00 flour (6.4 cup)
- Extra virgin olive oil, as needed
- 25 g (1½ tbsp) olive oil (0.88 oz)
- 75–90 g (2½–3 oz) stale bread, cubed (2.65 oz)
🧂Spices & Seasonings(4)
- 3 whole cloves
- Freshly grated nutmeg to taste
- 3 sprigs rosemary (leaves only)
- Salt and pepper to taste
📦Other(3)
- 150–240 ml (⅔–1 cup) Bardolino red wine (or another dry red) (5.07 fl oz)another dry red wine
- 60–90 g (2–3 oz) Grana Padano, grated (2.12 oz)
- 200 g (1⅔ cups) semola rimacinata (re-milled semolina) (7.06 oz)
👨🍳 Instructions
- 1
In a heavy-bottom pan, heat olive oil. Brown all meats over high heat until just golden outside — don’t overcook.
- 2
Add onion, rosemary. Stir, then deglaze with red wine. Let it reduce, and cook until meat is just cooked through. Cool slightly.
- 3
In a food processor, add cubed bread, cloves, nutmeg, salt, and pepper. Then add meats, prosciutto, yolks, and egg.
- 4
Blend until smooth but textured. Finish with grated Grana Padano and a splash of olive oil. Mix again, chill in fridge.
- 5
For the dough, combine flours, eggs, yolks, water, and oil. Knead until smooth. Vacuum seal or rest, covered, for at least 1 hour.
- 6
Roll dough into thin sheets with a pasta machine (to the finest setting). Cut into 3x3 cm (1¼") squares.
- 7
Place a hazelnut-sized ball of filling in the center. Fold diagonally into a triangle, press edges, then bring the two points around your finger and pinch — like a tiny knot.
- 8
Serve in hot broth (in brodo) or simply tossed with butter and sage.
💡 Pro Tips
- ✓Brown the meat at 400-450°F surface temperature to create Maillard reactions while keeping the interior at 120-130°F to prevent moisture loss that would make the filling grainy.technique400-450°F surface temp
- ✓Roll pasta dough to setting #6 or #7 on most machines (0.6-0.8mm thickness) because thicker dough won't seal properly and thinner dough tears when folding the tortellini knot.equipment0.6-0.8mm thickness
- ✓Use exactly 5-6 grams of filling per tortellini (hazelnut-sized) because more filling prevents proper sealing and less filling creates empty pockets that burst during cooking.technique5-6 grams filling
- ✓Rest the pasta dough under vacuum or plastic wrap for minimum 1 hour to allow gluten networks to relax, reducing elasticity by 60% for easier rolling and shaping.timing1 hour minimum
- ✓Keep cut pasta squares under a damp towel while assembling because pasta skin forms in 3-5 minutes at room temperature, preventing proper edge adhesion.technique3-5 minutes