Pomodoro Tortellaci Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into this well. Gradually mix the flour into the eggs using a fork until a rough dough begins to form.

Knead the Dough

Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, nutmeg, and salt. Mix well until all ingredients are fully incorporated.

Cook the Sauce

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the canned San Marzano tomatoes, season with salt and black pepper, and bring to a simmer. Let it cook for 20-25 minutes, stirring occasionally.

Finish the Sauce

Once the sauce thickens, add the fresh basil leaves and stir to combine. Remove from heat and set aside.

Roll Out the Dough

After the dough has rested, divide it into four pieces. Roll each piece out thinly on a floured surface, about 1/16 inch thick.

Cut and Fill the Tortellaci

Cut the rolled dough into squares of about 3 inches. Place a teaspoon of filling in the center of each square. Fold the square over to form a triangle, pressing to seal. Bring the two corners of the triangle together to form a tortellaci shape, pressing to seal again.

Cook the Tortellaci

Bring a large pot of salted water to a boil. Gently add the tortellaci and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Serve

Plate the tortellaci and generously spoon the Pomodoro sauce over them. Garnish with additional Parmesan cheese and fresh basil if desired.