Steam Combi Recipe: Handmade Pork Tortellini

While a traditionalist might feel some horror at cooking pasta in a steam oven, in fact for filled pasta it is a really wonderful way to cook a large volume of pasta achieving an al dente result without it splitting and losing its filling as it cooks.
If you dont have a steam oven , of course you can absolutely cook this pasta in the traditional way.

METHOD

Making the pasta

1. In a mixer bowl with a dough hook mix the eggs with the flour and water if necessary to form dough.
2. Knead for 5 minutes.
   (Alternatively mix by hand and knead for 6- 8 minutes)
3. Wrap dough in glad wrap and refrigerate for 30 minutes.
4. Use a pasta roller to roll dough out to 1mm thickness or roll by hand to 1mm thick.
5. Cut pasta into approx 7-8 cm squares.

Making the filling:

1. Melt butter in frying pan and add sage leaves and thyme .
2. Season meat with salt and pepper and fry until golden brown on each side.
3. Using a mincer or food processor, mince the cooked meat and mix with ricotta, parmesan, nutmeg, and a good sprinkle of lemon pepper.
4. Leave till cool .

Making the tortellini:

1. Take a square of pasta and wet the edges
2. Place 1 tspn more or less of filling in the centre of the square and fold over to form a triangle.
3. Seal edges well .
4. Flip top corner towards you and then fold the other 2 corners toward each other and seal together.
5. Repeat with remaining pasta and dough.
6. Line a large deep steaming dish with baking paper and place tortellini on paper. If you have a perforated dish that fits inside a larger dish this is an ideal situation as you can simply lift the perforated dish with the tortellini out of the water in one motion.
7. Cover tortellini with heavily salted  boiling water and set oven to Steam 100 C Steam 10 minutes after oven has come up to temperature
8. While pasta is cooking, heat cream, parmesan and seasoning
9. Drain pasta and toss in warm sauce .
10. The starch in the pasta will slightly thicken the sauce.
11. Serve with extra parmesan and drizzle with very good balsamic vinegar if desired.
12. Uncooked filled pasta can be frozen for later use.