Cheese Tortelloni alla Vodka Recipe
Ricotta, parmesan, provolone, fontina, grana padano and pecorino romano cheese tortelloni with vodka sauce & calabrian verde
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Ingredients
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Cheese Tortelloni
Method
Directions
Make the Tortelloni Dough
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix together until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Cheese Filling
In a mixing bowl, combine ricotta, Parmesan, provolone, fontina, Grana Padano, and Pecorino Romano cheese. Mix well until creamy. Season with salt to taste.
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin. Cut into circles (about 3 inches in diameter).
Fill the Tortelloni
Place a teaspoon of the cheese filling in the center of each dough circle. Fold the circle in half to create a semi-circle, and press the edges to seal. Then, bring the two ends of the semi-circle together to form a tortelloni shape. Repeat with remaining dough and filling.
Cook the Tortelloni
Bring a large pot of salted water to a boil. Add the tortelloni and cook for 3-4 minutes or until they float to the surface. Drain and set aside.
Prepare the Vodka Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in crushed tomatoes and vodka, and let it simmer for about 10 minutes. Add cream and season with salt and pepper to taste. Stir in Calabrian verde sauce.
Combine and Serve
Gently fold the cooked tortelloni into the vodka sauce, ensuring they are well coated. Serve hot with extra grated cheese on top.
