Prosciutto Tortelloni Recipe

Directions for Prosciutto Tortelloni

1. 1

   Make the Pasta Dough

   On a clean surface, make a mound with the flour and create a well in the center. Add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, combine the prosciutto, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix well until fully combined.

3. 3

   Roll Out the Dough

   Divide the dough into four pieces. Roll out one piece at a time into a thin sheet, about 1/16-inch thick. Keep the remaining dough covered to prevent drying out.

4. 4

   Shape the Tortelloni

   Cut the dough 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 tortelloni shape. Repeat with remaining dough and filling.

5. 5

   Cook the Tortelloni

   Bring a large pot of salted water to a boil. Carefully add the tortelloni and cook for 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

6. 6

   Prepare the Rosemary Parmesan Brodo

   In a saucepan, bring 4 cups of water to a boil. Add a sprig of fresh rosemary and 1/2 cup of grated Parmesan. Simmer for 10 minutes, then strain to remove solids. Season with salt and pepper to taste.

7. 7

   Serve

   Ladle the rosemary Parmesan brodo into bowls, add the tortelloni, and garnish with extra Parmesan and fresh rosemary if desired.