{"id":25001,"date":"2019-02-11T07:13:02","date_gmt":"2019-02-11T12:13:02","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=25001"},"modified":"2019-11-26T19:14:23","modified_gmt":"2019-11-27T00:14:23","slug":"tortellini","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2019\/02\/11\/tortellini\/","title":{"rendered":"Tortellini"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"640\" height=\"144\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" class=\"wp-image-6237\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"640\" height=\"480\" data-attachment-id=\"25002\" data-permalink=\"https:\/\/willceau.com\/news\/2019\/02\/11\/tortellini\/tortellini\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Tortellini.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Tortellini\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Tortellini.jpg?fit=640%2C480&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Tortellini.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" class=\"wp-image-25002\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Tortellini.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Tortellini.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>The fellas went to the movies on Saturday, which I took as a perfect opportunity to make tortellini. I have to say, it was a labor intensive process, but at the end of the afternoon, I had a nice sized container of ricotta stuffed pillows for my Valentine&#8217;s Day dinner! <\/p>\n\n\n\n<!--more-->\n\n\n\n<ul class=\"wp-block-list\"><li>1 1\/2 cups flour<\/li><li>1 cup semolina<\/li><li>4 large eggs, room temperature<\/li><li>2 cups ricotta<\/li><li>fresh basil<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Combine flour, semolina, and eggs &#8211; I mixed the dough in my Cuisinart, but you can do it in a stand mixer, or by hand.<\/li><li>Knead the dough with the palms of your hands for several minutes. Wrap the dough in plastic wrap and let it rest for an hour.<\/li><li>Chop basil, and stir it into the ricotta, set aside.<\/li><li>Cut the dough into 6 pieces and flatten into a rectangle. With the pasta machine set to the widest setting, pass the dough through, fold in half, and pass it through again.<\/li><li>Turn the machine\u2019s knob to the next narrowest setting, fold dough in half and pass through. Repeat until you\u2019ve reached your desired thickness.<\/li><li>Using a 3&#8243; cookie cutter, cut out circles. Place 1 teaspoon ricotta in the center of the circle. Dip your finger in a bowl of water and run it along the edge of the round to moisten. Fold the dough over, then draw the two corners together and press tightly to seal. Place them on a parchment lined, well floured baking sheet, and cover with a clean kitchen towel. Repeat with remaining pieces of dough.<\/li><li>To cook the tortellini &#8211; bring a large pot of water to a boil and add a tablespoon of salt. Add the tortellini into the water a few at a time. Stir occasionally to keep the tortellini from sticking to the pot. Cook until the tortellini have bobbed to the surface of the water, approximately 5 minutes. Try one to check for doneness.<\/li><li>If not cooking the tortellini immediately, freeze them on the baking sheet then transfer to a freezer-safe container once solid. Cook directly from the freezer, increasing the cooking time by a minute or two.<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The fellas went to the movies on Saturday, which I took as a perfect opportunity to make tortellini. I have to say, it was a labor intensive process, but at the end of the afternoon, I had a nice sized &hellip; <a href=\"https:\/\/willceau.com\/news\/2019\/02\/11\/tortellini\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":25002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[1534,3875,4342,2294],"class_list":["post-25001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lovin-from-the-oven","tag-making-pasta","tag-ricotta","tag-tortellini","tag-what-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Tortellini.jpg?fit=640%2C480&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-6vf","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":23366,"url":"https:\/\/willceau.com\/news\/2018\/03\/05\/tortellini-with-pesto-cream-sauce\/","url_meta":{"origin":25001,"position":0},"title":"Tortellini with Pesto Cream Sauce","author":"Tina Garceau","date":"March 5, 2018","format":false,"excerpt":"It's been a wallop of a week heading into March - it was snowing sideways on Friday, with winds that were powerful enough to take down trees in our neighborhood. While we enjoyed some mild weather in February, it's back to heavy coats and mittens. sigh. Arctic temperatures call for\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34437,"url":"https:\/\/willceau.com\/news\/2020\/04\/27\/italian-chocolate-chip-ricotta-cake\/","url_meta":{"origin":25001,"position":1},"title":"Italian Chocolate Chip Ricotta Cake","author":"Tina Garceau","date":"April 27, 2020","format":false,"excerpt":"I love a good breakfast cake - of course you could eat this after dinner, but it's nice to have an excuse to have a little something sweet with your morning coffee. This cake is light, moist, studded with chocolate chips, with a hint of orange zest. You can dust\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/04\/RicottaCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/04\/RicottaCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/04\/RicottaCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43225,"url":"https:\/\/willceau.com\/news\/2024\/05\/06\/italian-lemon-ricotta-cake\/","url_meta":{"origin":25001,"position":2},"title":"Italian Lemon Ricotta Cake","author":"Tina Garceau","date":"May 6, 2024","format":false,"excerpt":"This Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon, it has a light, tender crumb, and isn't overly sweet. This simple cake is a classic and perfect for Mother\u2019s Day. 3\/4 cup butter 1 1\/2 cups granulated sugar 15 oz. ricotta 3 large eggs\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43674,"url":"https:\/\/willceau.com\/news\/2024\/08\/07\/blueberry-ricotta-cake-3\/","url_meta":{"origin":25001,"position":3},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 7, 2024","format":false,"excerpt":"I had some ricotta leftover from a tomato tart I made over the weekend. Not wanting to waste it, The Boy and I decided to make a cake with some of the gorgeous blueberries we found in the market yesterday. Easy to put together, no icing needed! 1 1\/2 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36180,"url":"https:\/\/willceau.com\/news\/2021\/06\/28\/ricotta-gnocchi\/","url_meta":{"origin":25001,"position":4},"title":"Ricotta Gnocchi","author":"Tina Garceau","date":"June 28, 2021","format":false,"excerpt":"It's the end of June (where did the month go?), and the temperatures are beginning to rise. That said, it's nice to have gnocchi which cooks in 60 seconds, and with a quick toss in a pan of your sauce of choice - dinner is served! 1 1\/2 cups whole\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":43326,"url":"https:\/\/willceau.com\/news\/2024\/05\/28\/blueberry-ricotta-cake-2\/","url_meta":{"origin":25001,"position":5},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"May 28, 2024","format":false,"excerpt":"So happy that blueberries are finally in season - and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too! 10 tablespoons butter, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=25001"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25001\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media\/25002"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=25001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=25001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=25001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}