-
1
To make the cabbage filling: Trim away tough or blemished leaves from the head of cabbage, cut out the entire core, and slice the head in quarters.
-
2
With a sharp, long-bladed knife, thinly slice the cabbage wedges.
-
3
You should have about 3 quarts of very fine shreds.
-
4
Put the olive oil and the butter in the skillet, and set over medium heat.
-
5
When the butter melts, scatter in the chopped pancetta; let it cook for a few minutes, stirring occasionally, as it sizzles and renders most of its fat.
-
6
Heap the shredded cabbage in the skillet, season with the salt, and tumble it over to mix with the fat and pancetta.
-
7
Pour in the hot water, cover the pan, and heat it quickly to a boil.
-
8
Adjust the heat to maintain a steady bubbling simmer, and cook, covered, for about 1/2 hour, stirring and turning the cabbage now and then, until the shreds are very soft and the pan is nearly dry.
-
9
Uncover, and cook away the remaining liquid (but dont let the cabbage brown), then empty the pan into a bowl to cool.
-
10
When the cabbage is at room temperature, beat the egg with a pinch of salt, pour egg over the cabbage, and toss in with the shreds.
-
11
Sprinkle the filling with the cup of grated cheese and the nutmeg, and toss until thoroughly blended.
-
12
For the tortelli: Cut the pasta dough in six equal pieces, and roll out as described on pages 144145.
-
13
Make tortelli from one strip at a time.
-
14
Lay a strip out horizontally in front of you on a lightly floured board.
-
15
With the pastry wheel, trim the left, right, top, and bottom edges of the strip to form an even rectangle.
-
16
Starting about 1 inch in from the left (short) edge of the strip and 1 inch above the bottom (long) edge, place a scant tablespoon of filling on the dough.
-
17
Continue to make more mounds at 2-to-2 1/2-inch intervals.
-
18
You should be able to fit eight to ten mounds on the strip, depending on length.
-
19
With the pastry brush (or your fingertip) dipped in water, lightly moisten the top and bottom edges of the pasta strip; also wet the dough in a vertical line halfway between the mounds of filling.
-
20
Fold the top edge down to align with the bottom edge, covering the mounds.
-
21
Press lightly to seal the edges together, and press between the filling mounds, too.
-
22
Finally, cut vertically (down) the lines between the mounds, separating the strip into individual tortelli.
-
23
Arrange them in a single layer on a lined and floured tray.
-
24
Continue to make more tortelli out of the other strips in the same way.
-
25
Tortelli that you will cook soon can be left on the tray, lightly covered.
-
26
Freeze tortelli for future use right on the trays until solid, then transfer them to freezer bags, packed airtight and sealed.
-
27
To cook and serve tortelli for four, you will need thirty to forty pieceseight or more per serving.
-
28
Fill a large pasta pot with well-salted water, and bring to the boil.
-
29
Meanwhile, melt the butter in a large skillet or saute pan (at least 12 inches in diameter), and keep it warm.
-
30
Drop all the tortelli into the rapidly boiling water at once, stir, and return to the boil over high heat.
-
31
Cook for about 3 minutes, or until the thickest part of the pasta is cooked through and perfectly al dente.
-
32
Lift tortelli from the cooking pot with a spider, drain briefly, and lay them in the pan of melted butter.
-
33
Tumble the tortelli over and over, gently, until all are coated; add a few tablespoons of pasta cooking water to extend the sauce if necessary.
-
34
Sprinkle a cup or so of grated cheese over the tortelli, and spoon them into warm bowls.
-
35
Drizzle a bit of the butter left in the pan over each portion, and serve immediately, with more cheese at the table.
-
36
Cooking tortelli for six or more: If you want to serve all your homemade tortellienough for six portions (or eight small ones), you will need to cook them in two batches instead of all at once.
-
37
For dressing this many pieces, I also suggest using a 14-inch skillet or saute pan, increasing the melted butter to 12 ounces (1 1/2 sticks).
-
38
Cook half the tortelli for 3 minutes or so, drain, drop them into the skillet, and keep them bathed in the warm butter while you cook up the second batch.
-
39
Add these to the pan, turn to coat them all with butter, sprinkle with cheese, and serve.
