My first reaction to the Italian Food Contest was: what am I supposed to do with it, I'm no Italian. Then I searched internet for what ingredients, herbs, spices are used in Italian cuisine, what are Italian candies, what are Italian dumplings. I got a few interesting findings, like the peasant food gnocchi, which is very close to a peasant food eaten by people from where I was born and have grown up.

The most interesting finding is what I call "Italian tortellini meet Chinese dumplings or vice versa". I didn't know when the adults were making Chinese dumplings during holidays, we children were making Italian tortellini because it's a simpler form, we just didn't call it Italian tortellini. There are differences in flours, colors, forms, and the sauce/dressing/dip. 

I do have something to do with Italian Food Contest.

This  Instructables shows how to make fresh tricolor tortellini from scratch and shaping of the Chinese dumplings for " "Italian tortellini meet Chinese dumplings" part if I can successfully upload a video for the first time.

To make the tricolor tortellini, I used:

For the dough:
1/2 tsp salt
3 cups bread flour
1 cup fine semolina
3 small eggs, beaten
2 tbsp tomato paste
2 oz cooked spinach, drained throughly, finely chopped

For mushroom filling:
1 tsp extra virgin olive oil
2 garlic cloves, crushed
20 oz large mushrooms, washed and finely chopped
1/2 of a carrot, finely chopped (optional)
2 sprigs of fresh thyme, leaves only
1/4 tsp salt
1 tbsp brandy
1/4 tsp nutmeg
freshly ground black pepper
3 tbsp low fat ricotta cheese
2 tbsp finely chopped parsley

For yogurt dip:
3 garlic cloves, crushed
1 tsp extra virgin olive oil
3/4 cup plain low fat yogurt
4 tbsp parsley, finely chopped
1/2 tsp finely grated lemon zest
1/4 tsp salt

Step 1: Prepare the filling

Put the oil and garlic into a sauce pan, cover, place over low heat for 5 minutes.
Add in mushroom, thyme, salt and brandy.
Cover the pan and simmer the mixture over low heat for 20 minutes.
Then remove the lid, increase heat,  and cook briskly for a few seconds to remove excess moisture, stir continiously.
Transfer the mixture into a bowl, season with the nutmeg, black pepper, beat in ricotta cheese and parsley, set the filling aside to cool and proceed to make the three pastas. 

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Bio: Like to solve everyday life little problems. I'm curious about things I don't know much. Like to do things that require and allow ...
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