Ricotta & Lemon Tortellini Recipe

Preparation and Cooking

1. 1

   Make the Dough

   In a bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually mix with a fork until the dough comes together. Knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a separate bowl, mix the ricotta, lemon zest, and a pinch of salt. Stir until well combined and set aside.

3. 3

   Roll Out the Dough

   After resting, roll out the dough on a floured surface until it's thin. Cut into squares (about 3x3 inches).

4. 4

   Form the Tortellini

   Place a small spoonful of the ricotta mixture in the center of each dough square. Fold the square into a triangle, pressing out any air. Bring the two corners of the triangle together to form a tortellini shape. Press to seal.

5. 5

   Prepare the Artichokes and Hazelnuts

   Preheat the grill. Toss the artichoke hearts in olive oil and grill until charred, about 5 minutes. Toast hazelnuts in a dry skillet until fragrant, about 3-4 minutes.

6. 6

   Cook the Tortellini

   In boiling salted water, cook the tortellini for about 3-4 minutes or until they float to the surface. Remove and drain.

7. 7

   Serve

   Plate the tortellini and top with grilled artichokes, toasted hazelnuts, and squeeze black lime juice over the top. Garnish with fresh parsley.