Tortellacci – Small Portion (no Meat) 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, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. 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 a rolling pin. Aim for a thickness of about 1/16 inch.
- 4
Form the Tortellacci
Cut the pasta sheets into squares of about 3 inches. Place a small spoonful of the filling in the center of each square. Fold the square diagonally to form a triangle. Press the edges to seal, then bring the two corners of the triangle together to form a tortellacci shape.
- 5
Cook the Tortellacci
Bring a large pot of salted water to a boil. Cook the tortellacci in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and drain.
- 6
Serve
Serve the tortellacci warm, drizzled with besciamella sauce or your choice of meat sauce.
