As a popular legend is told, a cook, peeling through a keyhold, saw the belly-button of Venus. He pushed him a self to that he could invent a recipe able to reproduce such a celestial vision. In order to surprass the ability of the pagan gods, his product would be smaller than the aphrodisiac part of Venus’ body which had surprised him so much. That was how the Tortellini, one of the most famous dishes in the world, was born.
Emilia-Romagna is the Italian capital of stuffed, fresh egg pastas, and perhaps no dish is more traditional than the famous Bolognese primi, tortellini. Though the tortellini themselves are sometimes tiny and delicate, sometimes large, they are generally filled with a rich blend of mortadella and Parmigiano-Reggiano cheese, the region’s most famous ingredients.
Preparation
In Northern Italy soft wheat, called grano tenero, is cultivated and ground into a powdery-fine flour that is best for making fresh pasta (hard wheat, which renders a stiffer dough, is better for making dried pasta). The soft wheat flour is appreciated for its ability to produce dough that is tender, yet keeps its shape during cooking. While not widely available in U.S., grano tenero can be found in specialty shops or purchase by mail order. Unbleached all-purpose flour is a find alternative.
When preparing tortellini and ravioli shells, follow a few basic fresh pasta guidelines: the pasta should be rolled out into very tin sheets. To avoid drying, roll, cut, and fill tortellini in batches, keeping dough, pasta sheets, squares, and finished pasta well-covered at all times with a clean dish towel or plastic wrap. If pasta sheets or squares dry out a bit, brush them lightly with a dab or spritz or water to replace the elasticity needed to fold and seal.
Tortellini and Raviolini, simply defined, are cheese-filled pasta. They are more hearty than plain pasta and comes in three flavors. They are both convenient and healthy.
We make our pasta from scratch, using the finest stone-ground durum wheat semolina – from a region in Italy known for its fresh air and water, then we add parmesan cheese, pasteurized eggs, cow’s milk, oil and spices. Durum wheat comes from the first harvest, and is the hardest wheat grown. Durum is high in gluten, which allows our tortellini its firm texture when cooked. Semolina is also favored for its ability to absorb sauce, and retain its shape when cooked. This flour is what gives pasta its yellow hue, and also lends itself to true al dente (to the tooth) preparation.
For best results when cooking pasta, the most important rule to remember is that you can never have too much water – remember one gallon of water for every pound of tortellini. Never cook more than two pounds of tortellini or raviolini at one time. Use purified water for boiling, as the water can flavor the pasta. Add pasta gradually in order to maintain a boil. Add Napoleon olive oil to ensure the tortellini does not stick together. Cook no more than 8-12 minutes. The pasta should be removed from the water immediately, or it will continue to cook.
Napoleon Tortellini and Napoleon Raviolini can be served as a main dish, as well as with soups or salads. Serve it with your own favorite sauce, or try one of our convenient recipes (one box makes four full servings). The product expands when cooked, and makes a filling meal.
We offer three pasta flavors – cheese, spinach, and tricolor, as well as a raviolini. Each tortellini is generously filled with quality ingredients, such as parmesan cheese and fresh vegetables, without any preservatives. Our natural tri-colored pastas are created by dehydrating spinach for the green pasta, and carrot for the reddish pasta. Then those dehydrated vegetables are turned into flour consistency, and added to the semolina dough, which can then be cut into various shapes.
They are versatile, with many uses. Napoleon raviolini/tortellini provides a high quality meal for the family, with less than 15 minutes cooking time. You will find our brand offers not only a good value when compared to other brands, but also costs much less than fresh. It is, then, consistent with other Napoleon ingredients – easy to use, great taste and value. Our family-size box serves four hungry people. So when you want a great family meal that fits your busy lifestyle, go with Napoleon Raviolini or Tortellini.
Tortellini is a great source of carbohydrates, which are the main source of dietary energy. Tortellini is also low in fat, and high in fiber.
As usual, Napoleon raviolini/tortellini is supported with strong consumer/trade merchandising to drive awareness and trial. Try Napoleon, a leading label in the Northwest for quality, convenience, and value.