Ricotta Tortelloni Recipe
parmigiano, olive oil, aged balsamic
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Ingredients
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Tortelloni Dough and Filling
Method
Preparation and Cooking
- 1
Make the Dough
In a large bowl, combine the flour and a pinch of salt. Make 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.
- 2
Prepare the Filling
In a bowl, mix together the ricotta cheese, grated parmigiano, salt, and pepper until well combined.
- 3
Roll Out the Dough
Divide the dough into quarters. Roll out each quarter into a thin sheet (about 1/16 inch thick) using a pasta machine or rolling pin. Cut into squares of about 3 inches.
- 4
Fill the Tortelloni
Place a teaspoon of filling in the center of each square. Fold the square over to form a triangle and press the edges to seal. Bring the two corners of the triangle together and pinch to form the tortelloni shape.
- 5
Cook the Tortelloni
Bring a large pot of salted water to a boil. Cook the tortelloni in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 6
Serve
Drizzle with olive oil and aged balsamic before serving. Sprinkle with additional grated parmigiano if desired.