Tortellacci – Meatball Or Italian Sausage Recipe
homemade pasta, filled with cream cheese, pecorino romano and spinach. Served with Besciamella and meat sauces.
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Ingredients
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Pasta and Filling
Method
Preparation and Cooking
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually mix until a dough forms. Knead on a floured surface for about 10 minutes. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a mixing bowl, combine cream cheese, grated Pecorino Romano, chopped spinach, salt, and black pepper. Mix until well combined.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, about 1/16 inch thick.
- 4
Shape the Tortellacci
Cut the pasta sheets into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the square into a triangle, pressing the edges to seal. Bring the two corners of the triangle together and pinch to form a tortellacci.
- 5
Cook the Tortellacci
Bring a large pot of salted water to a boil. Gently add the tortellacci and cook for 3-4 minutes or until they float to the top. Remove and drain.
- 6
Prepare the Sauces
Prepare a besciamella (white sauce) and your choice of meat sauce (using meatballs or Italian sausage).
- 7
Serve
Layer the tortellacci with besciamella and meat sauce in a serving dish. Top with additional grated Pecorino Romano if desired.
