Tortellini en Brodo

Instructions

1. First, make the pasta dough: Begin by mixing the flour and salt in the bowl of a stand mixer with a paddle attachment on speed 2. Add the egg yolks and water. Gradually increase the speed to 4. Once everything is incorporated, switch to a dough hook and keep kneading at speed 4 until the dough is smooth and springy; since this is a very stiff dough, this may take up to 5 minutes.
2. Transfer the dough to a clean countertop, making sure to scrape up any pieces left behind in the bowl. Knead the dough by hand for a few minutes. Roll the dough into a ball and wrap with plastic, then rest the dough at room temperature for a minimum of 15 minutes. The dough can be made ahead of time, and kept in the refrigerator for 2 days before shaping.
3. Next, make the Parmesan rind dashi: Combine the cold water, dried shiitake mushrooms, and kombu in a pot and heat over medium heat. Bring to a simmer, making sure that the mushrooms and kombu are submerged and hydrated. Turn off the heat and add the shaved katsuobushi and the Parmesan rinds to the pot. Cover the pot with a lid and let the broth steep for 20 minutes.
4. Strain the steeped broth through a chinois or a colander lined with cheesecloth into a shallow container. Save the hydrated shiitake mushrooms for the filling in the next step. Season the broth with salt and soy sauce to taste.
5. Make the tortellini filling: Place 25 grams of the reserved shiitake mushrooms in a blender and combine them with garlic, lemon zest, and lemon juice, starting at a low speed and increasing gradually to high so that the mushrooms are finely pureed. With the blender on medium speed, add the egg and half of the ricotta cheese. Once the ingredients are well incorporated, add the rest of the ricotta and puree on high speed until smooth. Be careful not to overwork the filling as it will become runny. Transfer the filling into a bowl and season to taste with salt and pepper.
6. Assemble the pasta: Roll out the pasta dough into sheets then divide into quarters. (If you’re rolling the dough manually, then roll until it’s thin and translucent.) Work with one piece at a time, keeping the others covered with plastic or a wet towel.

My notes