WEEKDAYS 1e|12c|p

Turkey Tortellini

Mario Batali
Servings: 6
30 to 60 min

Sick of stale cold turkey? Try this tortellini.

  • Ingredients
  • step-by-step directions
Turkey Tortellini
  • 1 pound Turkey Scraps
  • Leftover Turkey Bones
  • 1 Onion (coarsely chopped)
  • 1 Carrot (coarsely chopped)
  • 1 Celery Rib (coarsely chopped)
  • 10-12 Quarts Cold Water
  • 4 tablespoon Unsalted Butter
  • 1 pound Leftover Turkey (very finely chopped)
  • 6 ounce Prosciutto (finely diced)
  • 6 ounce Mortadella (finely diced)
  • 1 large Egg (beaten)
  • 2 Cups Parmigiano-Reggiano (freshly grated)
  • 1/4 teaspoon Nutmeg (freshly grated)
  • Salt and Freshly Ground Pepper
  • 1 1/4 pound Basic Pasta Dough
  • Flour for dusting
  • Freshly grated Parmigiano-Reggiano
  • FOR THE BROTH: Combine the turkey, bones, onion, carrot, and celery in a large stockpot, add enough water to cover, and very slowly bring almost to a boil. Reduce the heat to a simmer and simmer gently for 4 hours, skimming off the foam and fat that rises to the surface.
  • FOR THE FILLING: In a small dutch oven or a large heavy bottomed skillet, heat the butter over medium-high heat until it foams and subsides. Add the turkey and cook, stirring occasionally, until browned but still juicy, about 5 minutes. Add the prosciutto and mortadella, lower the heat to medium, and cook, stirring occasionally, for 20 minutes longer. Remove from heat and allow to cool.
  • Strain the broth through a sieve, then strain through a cheesecloth-lined sieve into a large saucepan, and allow to cool. (The broth can be made ahead and refrigerated for up to 3 days.)
  • Add the egg and parmigiano to the filling mixture and mix well. Season with the nutmeg and salt and pepper to taste. Cover and refrigerate until ready to use.
  • To make the tortellini, divide the pasta dough into 4 portions. Roll out each one through the thinnest setting on a pasta machine, and lay the sheets on a lightly floured surface. Working with 1 sheet at a time, cut into 2-inch squares. Place 1 teaspoon of the tortellini filling in the center of the square, fold two opposite corners together to form a triangle, and press the edges together firmly to seal. Bring the two bottom points of the triangle together, overlapping them slightly, and press to seal. Transfer the tortellini to a baking sheet dusted with flour and cover with a damp towel.
  • In a large pot, bring the brodo to a boil, and season with salt and pepper. Drop the tortellini into the broth and cook until tender, about 3 to 4 minutes. With a slotted spoon, transfer the tortellini to heated pasta bowls. Ladle some of the broth into each bowl and serve immediately, topped with parmigiano.
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