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Tuscan Tortellini & Mini Meatballs
Total Time: 1 hr. 30 min.,

Tuscan Tortellini & Mini Meatballs
Total Time: 1 hr. 30 min.,

Yields:  6 servings,

INGREDIENTS:

(Pasta)-

2 cups cake flour,

1 cup all-purpose flour, plus extra for dusting,

4 large egg yolks,

1/4 teaspoon salt,

1/3 cup extra-virgin olive oil,

2/3 cup lukewarm water, plus extra if needed,

(Pasta-Filling)-

1 cup whole ricotta cheese, drained,

1/2 cup parmesan cheese, finely shredded,

1 large egg yolk,

1-1/2 teaspoons *Better-Than-Bouillon, seasoned vegetable base,

(Chicken broth for boiling pasta)-

3-to 4-quarts water, bring to boil,

2 tablespoons extra-virgin olive oil, for tossing into finished cooked pasta,

1-1/2 tablespoons *Better-Than-Bouillon, seasoned roasted chicken base,

(Mini-Meatballs)-

1 pound (16-oz.) ground Italian pork sausage, 

12-oz. ground mild pork sausage,

2/3 cup parmesan cheese, finely shredded,

1/4 cup plain bread crumbs,

1/4 cup onion, finely chopped,

2 garlic cloves, minced,

1 teaspoon ground Italian seasoning,

1-1/2 teaspoons *Better-Than-Bouillon, seasoned roasted beef base,

1 large egg, 

2 tablespoons extra-virgin olive, plus extra if needed,

(Sauce)-

2 tablespoons extra-virgin olive oil,

2/3 cup onion, finely chopped,

2 garlic cloves, minced,

1-1/2 teaspoons ground Italian seasoning,

1 can (29-oz.) San-Marzano Whole Peeled Tomatoes, 

1 can (8-oz.) Tomato sauce,

4 large fresh basil leaves, finely hand torn,

1 tablespoon fresh oregano leaves,

6 fresh basil spriggs, for garnish,

DIRECTIONS:

1.)   For pasta, place cake flour, all-purpose flour, 4 egg yolks and salt in food processor; plus to combine. While machine runs, gradually add 1/3 cup olive oil and 2/3 cup water, until mixture forms a dough. If dough is to dry to texture, add 1 tablespoon water, at a time, until dough forms a moist wet texture. Remove dough, cover in plastic wrap, chill slightly. 

2.)   Line counter top work surface with parchment or wax paper sheets. Lightly dust lined surface with extra flour when needed. Place dough over top of prepared paper, cut dough into 4 even sections, working with one section dough at a time, roll section into an oblong piece of dough. Then using pasta machine, or pasta attachment or continue using rolling pin, roll dough out into thin between 1/4-to1/8-inch thin dough pieces. 

3.)   For pasta filling, in medium bowl, add ricotta cheese, 1/2 cup parmesan cheese, 1 egg yolk and 1-1/2 teaspoons vegetable base bouillon; combine until blended.  Place additional sheets wax or parchment paper on counter space, dust additional flour, place rolled pasta dough, cut 36 count dough pieces into 2-inch squares, add 1/2 rounded teaspoon filling in center of each, fold over each filled square to form triangle, then bring in sides of dough to seal together to form tortellini shell; use extra water to dab and seal edges as needed. place finished prepared pieces onto lined plate or board; set aside.

4.)   In a large 3-qt. to 5-qt. stock pot onto range top, fill with 3- to 4-qt.of water, leaving 1-inch from edge; whisk in to  add 1-1/2 tablespoons chicken base bouillon until blended, keep water water until ready to prepare pasta; set aside. 

5.)   For mini meatballs, in a large bowl, add Italian sausage, mild pork sausage, 2/3 cup parmesan cheese, 1/4 cup bread crumbs, 1/4 cup onion, 2 garlic cloves, 1 teaspoon Italian seasoning, 1-1/2 teaspoons roasted beef base bouillon and 1 egg; mix together until combined. Using a 1-1/2 tablespoon kitchen metal scooper, scoop out to form 36 mini meatballs, place onto a lined plate or board; set aside. 

6.)   In a large 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add mini-meatballs in batch's and cook until evenly browned and cooked through. Place cooked mini-meatballs onto lined large plate or board; set aside, Clean skillet and dry. Add an additional 2 tablespoons olive oil into skillet, heat over medium-high heat. Add 2/3 cup onions cooking until almost tender, reduce heat to medium, add 2 garlic cloves, 1-1/2 teaspoons Italian seasoning cook an additional minute, add contents of whole tomatoes,(breaking tomatoes up into pieces), and tomato sauce, torn basil and oregano leaves, heat through. Add mini-meatballs to sauce mixture and reduce heat to low and let simmer 10 to 15 minutes, stirring as needed.

7.)   During last 7 minutes to meat and sauce simmering, bring pot of chicken flavored water to  a boil, add in  tortellini  pasta, cook for 3 to 4 minutes until dente, drain toss in remaining 2 tablespoons olive oil .

8.)   Assemble and serve, Into 6 individual shallow bowls or plates, add 5 to 6 mini-meatballs with sauce and 5 to 6 tortellini pastas, add a sprig of  basil with each 6 servings, serve and enjoy.