Tortelli Di Ricotta Recipe
Tortelli di ricotta di bufala, burro, salvia
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
- 2
Knead the Dough
Bring the dough together with your hands and knead it for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
Filling
- 3
Mix the Filling
In a mixing bowl, combine the ricotta, buffalo mozzarella, grated Parmesan, nutmeg, salt, and black pepper. Mix until well combined and smooth. Adjust seasoning to taste.
Assemble the Tortelli
- 4
Roll Out the Dough
After the dough has rested, divide it into quarters. Roll out one quarter on a floured surface until it is thin (about 1/16 inch thick).
- 5
Cut and Fill
Using a round cutter or a glass, cut out circles of dough. Place a small spoonful of filling in the center of each circle. Moisten the edges with water, fold over, and press to seal, making sure there are no air pockets.
Cook the Tortelli
- 6
Boil the Tortelli
Bring a large pot of salted water to a boil. Carefully add the tortelli and cook for 4-5 minutes until they float to the top and are tender. Remove with a slotted spoon.
Sauce
- 7
