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Ingredients
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Tortelloni Dough
Tortelloni Filling
Tomato Soup
Method
Tortelloni Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add olive oil. Using a fork, gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Tortelloni Filling
- 3
Prepare the Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, nutmeg, salt, and black pepper. Stir until smooth and well combined.
Tomato Soup
- 4
- 5
Add Tomatoes and Broth
Stir in canned tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 6
Blend the Soup
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
- 7
Finish the Soup
Stir in fresh basil leaves and heavy cream. Cook for an additional 5 minutes over low heat until heated through.
Assemble Tortelloni
- 8
Roll Out Dough
On a floured surface, roll out the rested dough into thin sheets, approximately 1/16 inch thick.
- 9
Cut and Fill Tortelloni
Cut the dough into 2-inch squares. Place a small teaspoon of filling in the center of each square. Fold the square diagonally to form a triangle. Pinch the edges to seal. Bring the two corners of the triangle together to form a ring and pinch to seal.
- 10
Cook Tortelloni
Bring a pot of salted water to a boil. Add the tortelloni and cook for about 3-4 minutes, until they float to the surface. Remove with a slotted spoon.
