While many are familiar with the comforting classic Tortellini in Brodo, a beloved Northern Italian tradition, prepare to embark on a culinary journey that elevates this iconic dish. Our Coriander Ricotta Tortellini in Saffron Broth offers a delightful and refined interpretation, infusing homemade tortellini with a vibrant filling of coriander, creamy ricotta, and savory prosciutto, all nestled within a mesmerizing, saffron-infused vegetable broth. This recipe isn’t just a meal; it’s an experience, blending subtle yet sophisticated flavors that dance harmoniously on the palate, creating a truly special dish.
In a world often dominated by bold and assertive flavors, there’s a unique charm in dishes that speak with elegance and nuance. This Tortellini in Saffron Broth is a prime example – a delicate, refined creation that, despite its gourmet appeal, is surprisingly straightforward to prepare. At its heart, it’s a luxurious cheese-stuffed pasta soup, offering a meal that feels simultaneously light and profoundly satisfying. It’s perfect for a cozy evening, a special gathering, or whenever you crave a taste of authentic Italian comfort with an innovative twist.
The Unrivaled Excellence of Homemade Tortellini
Perhaps you’ve found yourself pondering why invest time in crafting tortellini from scratch when a bag of frozen pasta is just a grocery store trip away. The answer, unequivocally, lies in the unparalleled quality and exquisite taste that only homemade pasta can deliver. This dish, in particular, showcases the transformative power of fresh ingredients and dedicated craftsmanship, making every bite a testament to culinary passion.
What truly elevates this recipe beyond a simple meal into a memorable dining experience are four pivotal elements, commencing with the foundation of homemade pasta. The pasta itself, crafted with care and precision, boasts a texture and heartiness that mass-produced alternatives simply cannot replicate. Its delicate yet resilient structure, combined with the signature shape of the tortellini, transforms this soup into a truly fulfilling main course. The smooth, tender mouthfeel of fresh pasta is immensely satisfying, providing the perfect embrace for our distinctive filling.
For this rendition, our tortellini are generously filled with a harmonious blend of coriander, creamy ricotta, savory prosciutto, and fresh spinach. The coriander emerges as a star player, contributing a bright, aromatic “pop” that skillfully binds the diverse flavors of the filling, lifting the entire dish with its distinctive fragrance.
For those eager to dive deeper into the art of homemade cuisine, we highly recommend making your ricotta from scratch. It’s an incredibly simple process, yielding a fresh, pure cheese that forms the ideal canvas for our unique flavor infusion. By gently infusing the milk for your ricotta with whole coriander seeds, you’ll unlock a subtle yet profound depth of flavor. This method creates a fragrant, delicate base that allows the coriander to shine through naturally, without overpowering the other ingredients. It’s a beautiful touch that truly elevates the overall profile of your tortellini filling. While readily available ground coriander mixed with store-bought ricotta will still result in a delightful dish, we wholeheartedly encourage you to experience the nuanced elegance of coriander-infused homemade ricotta for an even more extraordinary outcome. It’s a small effort with a magnificent reward.
To guide you through the intricate yet rewarding process of shaping these exquisite tortellini, we’ve prepared a comprehensive video tutorial. Click HERE to watch our step-by-step guide and master the art of tortellini creation.
The Golden Elixir: Saffron-Infused Vegetable Broth
The second pivotal element that makes this dish truly extraordinary is its luxurious broth. A truly exceptional broth is the soul of any soup, and for this recipe, a homemade vegetable stock is not merely an option but a game-changer. Crafting your own vegetable stock is surprisingly simple and incredibly rewarding. It provides a depth of flavor and freshness that store-bought alternatives often lack, transforming this dish into something you’ll crave repeatedly. Considering that the broth constitutes over half of the dish’s volume, investing a little time in making a high-quality stock is undoubtedly worth the effort. We often prepare large batches of homemade stock and freeze it, ensuring we always have this flavorful foundation readily available. Keep an eye out for our upcoming homemade stock recipes, which will provide perfect guidance for future culinary adventures!
The next special component, a true jewel in the culinary world, is good quality saffron. This distinctive ingredient, derived from the crocus flower, is renowned for its vibrant color, unique aroma, and complex flavor profile. While saffron carries a reputation for being exceptionally expensive, its remarkable potency means that a tiny pinch goes an incredibly long way. This makes it surprisingly cost-effective in the long run, as you’ll need very little to achieve a profound impact. The key is moderation: use just a pinch, and watch as your broth transforms into a stunning golden hue, radiating warmth and elegance. A crucial rule of thumb with saffron is that its flavor should complement, not overpower, your dish. If saffron is the most prominent taste, you’ve likely used too much. Its role is to linger subtly in the background, imparting a sophisticated bitter-sweetness that is almost indescribable, creating layers of flavor that captivate the senses. The ethereal aroma of saffron alone is enough to make your mouth water in anticipation, promising a truly memorable dining experience.
Frequently Asked Questions About Tortellini
For fresh, homemade tortellini (approximately quarter-sized), cooking typically takes about 5-7 minutes to reach an al dente texture. Cooking times for store-bought tortellini can vary significantly depending on whether they are frozen, dried, or fresh. Always refer to the package instructions for precise cooking times to ensure your tortellini are perfectly cooked.
Originating from the Emilia-Romagna region of Italy, particularly Bologna and its surrounding areas, tortellini are distinct ring-shaped pasta. Traditionally, these delicate pasta parcels are filled with a rich meat mixture, typically comprising a combination of pork loin, raw prosciutto, and mortadella. This classic style of tortellini is most famously served in broth (tortellini in brodo) during festive occasions, especially at Christmas.
The primary distinction between tortellini and tortelloni lies in their size and traditional fillings. Tortelloni are generally larger in size compared to the smaller, more delicate tortellini. In Italy, tortellini are traditionally filled with meat and served in a light broth. Tortelloni, on the other hand, feature a broader variety of fillings, often vegetarian (like ricotta and spinach), and are served with an array of sauces, ranging from rich creamy sauces to vibrant tomato sauces, cheesy concoctions, ragùs, and other meat-based sauces.
Bringing it All Together: Enjoy Your Culinary Masterpiece!
We are incredibly excited for you to experience this extraordinary recipe for Homemade Coriander Ricotta Tortellini in Saffron Broth. We poured our heart into crafting this unique twist on a beloved classic, and we genuinely hope it brings joy and exceptional flavor to your table. If you decide to give it a try, please don’t hesitate to share your culinary creations with us! Leave a comment below to let us know how it turned out, or tag us on Instagram @cooking_with_wine so we can admire your delicious results.
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- Pork and Shiitake Mushroom Ragù
- Fettuccine with Winter Spiced Cream Sauce and Rosemary Sage Meatballs
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Coriander Ricotta Tortellini in Saffron Broth
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Ingredients
For the Homemade Coriander Ricotta
- 1 quart (1 L) whole milk
- ½ teaspoon kosher salt
- 1 tablespoon (5g) coriander seeds, whole
- 1 tablespoon (30g) lemon juice
- 1 tablespoon (30g) white wine vinegar
For the Pasta
- 1 recipe Multipurpose Pasta Dough
For the Filling
- 1 recipe Homemade Coriander Ricotta (or 5 oz store-bought ricotta mixed with ½ teaspoon ground coriander)
- 2 oz (56g) Spinach
- 1 oz (28g) Prosciutto, chopped finely
- ¼ cup (16g) dried breadcrumbs
- 1 egg yolk (18g)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon (11g) grated Parmesan
- 2 teaspoon lemon zest
For the Broth
- 2 quarts (2 L) Vegetable Stock
- 1 tablespoon (14g) white wine vinegar
- 1 tablespoon + 1 teaspoon (24g) kosher salt
- 1 teaspoon black pepper
- Pinch saffron
- Additional kosher salt and black pepper to taste
- Chili oil and/or garlic oil to drizzle on top (optional)
- Parmesan or Pecorino Romano cheese for serving (optional)
Instructions
Make the Coriander Ricotta (if using store-bought ricotta, skip this section)
- First, gently crack your coriander seeds just a little. It is easiest to put them in a plastic bag and use the bottom of a pan, rolling pin, or mallet to just crack them, NOT to pulverize them into pieces or powder. Combine the milk, salt, and coriander in a large pot on the stove over medium heat. Stir often with a wooden spoon or rubber spatula, making sure to scrape the bottom so the milk doesn’t scald and brown. Have another large pot or large bowl ready and put the lemon juice and vinegar in that second container.
- Once the milk boils, immediately remove from the heat and, using a fine mesh strainer, strain the milk into the container with the lemon juice and vinegar. Stir the mixture thoroughly and curds will form very quickly. Let sit for a few minutes, then pass through another fine mesh strainer to collect the curds. Let the mixture drain for just a few minutes and place into a large bowl and let cool.
- Store in an airtight container in the fridge if not using right away. The ricotta can be made in advance and stored in the fridge for 7-10 days.
Make the Pasta Dough
- Follow the instructions to make one recipe of pasta dough HERE. The pasta dough will need to rest in the fridge for 30 minutes before you roll it out into sheets for the ravioli. While your pasta dough is resting, prepare the filling. The dough can be made several hours and up to one day in advance, if needed.
Prepare the Filling
- In a large pan, bring ¼ cup of water to a boil. Immediately add the spinach and stir using tongs to wilt the spinach. This should only take about 30 seconds. Remove the spinach to a tea towel or paper towels and ring out the moisture. Chop the spinach and add to the ricotta.
- Take a small nonstick skillet and heat over high heat until very hot. Remove from the heat for 10 seconds, then add the chopped prosciutto to the dry pan, stirring constantly for another 10 seconds. Remove the prosciutto to a plate to cool off for a few minutes, then add to the ricotta.
- Add the remaining ingredients to the ricotta mixture and thoroughly combine. Set aside in the fridge until ready to use. The filling can be prepared up to 1 day in advance if needed.
Form the Pasta
- Remove the pasta dough from the refrigerator and let it sit at room temperature for a few minutes. Next, unwrap and knead on a lightly floured surface for a few minutes by hand. Cut the dough into manageable pieces about the size of the palm of your hand. Press each piece on a flat surface with your hands to flatten it to about 1⁄4 inch (6 mm) thick (cover the pieces you aren’t rolling yet in plastic wrap).
- Run each piece through a pasta roller starting with the widest setting. Fold the sheet in half and run through on the widest setting a total of three times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again.
- Run it through the next lowest setting two more times, folding in between. Then run the sheet through once at the next lowest setting and continue until your desired thickness is achieved. We typically roll it to the 5th lowest setting for ravioli. Every roller is different, so you may need to try out a few thicknesses to find what you prefer.
- Lay your pasta sheet on a flat surface lightly dusted with flour. To prevent the dough from drying out too much, we prefer to roll out one sheet at a time and make the tortellini from each sheet before rolling out another sheet.
- Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.
- To shape the tortellini, first cut the pasta sheet into 1 ¾ inch squares (approx 4.5 cm). Add about ¼-1/2 teaspoon of the filling in the middle of each square.
- Watch the video for a visual of the next shaping steps. Pick up one square and first fold it in half joining the opposite corners to form a triangle. Press the two sides together around the filling removing as much air as possible. Next, turn the triangle so that the top point is facing your body and pinch the side points together creating a pleat close to the filling. This will resemble a pirate hat or baby Yoda at this point. Next, wrap the two pleated sides around the tip of your pointer finger making a ring, then overlap the ends and firmly press them together to seal the loop. Place tortellini on a lightly flour-dusted baking sheet.
- Continue until all tortellini have been shaped. These can be made in advance and frozen in a single layer on the baking sheet. Freeze uncovered for 30 minutes then transfer to an air-tight container.
Prepare the Broth
- In a large enough pot to hold the broth, add the vegetable stock, vinegar, salt, and pepper and stir over low heat, then cover to keep warm. 5 minutes before you are ready to cook the tortellini, add the saffron and stir. Cover and turn heat up to medium low.
Finish the Dish
- When ready to cook the pasta in the broth, taste the broth for final seasoning and add salt if needed. Bring the broth to a light boil, then add the pasta. Cook gently at a simmer or light boil for 5-7 minutes or until tortellini are tender. Spoon the broth and tortellini into bowls. Garnish with a little chili oil or garlic oil and/or Parmesan or Pecorino Romano cheese. Enjoy!
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Notes
Nutrition
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