Tortellini
This episode features the preparation of stuffed pasta, in this case tortellini, from scratch. Accompanied by a student from GRCC's culinary arts program, Chef Angus explains the ingredients and proper technique for preparing a pasta dough. In addition, he illustrates various flavorings and colorings that one can use with pasta with a tomato pasta and a spinach pasta.
While the pasta dough rests, Chef Angus moves on to the preparation of the filling for the tortellini which will be a shrimp stuffing. The creation of a mousseline is shown, and the mixture is finalized for its insertion into the tortellini with a piping bag.
Returning to the pasta dough, Chef Angus demonstrates how to properly roll the pasta using a pasta machine before cutting it into squares which will be turned into tortellini. Next, the shrimp stuffing is piped onto the dough, and the proper technique for folding tortellini is demonstrated. Chef Angus also takes the opportunity to demonstrate two other forms of stuffed pasta; ravioli and a second version of the tortellini.
Finally the pasta is finished off with a mixture of vegetables, seasonings, white wine and a shrimp sauce before being combined with the freshly cooked tortellini before being presented with a garnish on the plate.
Preparing dough with pasta machine
Hand-shaping tortellini
Sun Dried Tomato Tortellini