Tortelletti Pasta Recipe
fontina cheese filling, chestnut velouté, ham matignon
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Ingredients
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Pasta Dough
Fontina Cheese Filling
Chestnut Velouté
Ham Matignon
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add eggs and olive oil. Gradually mix the flour into the eggs using a fork until combined.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Fontina Cheese Filling
- 3
Prepare the Filling
In a medium bowl, combine Fontina cheese, ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until well combined.
Chestnut Velouté
- 4
- 5
Add Stock and Puree
Stir in the vegetable stock and chestnut puree. Season with salt and black pepper. Simmer for 15 minutes until thickened, stirring occasionally.
Ham Matignon
- 6
Assembly and Cooking
- 7
Roll out the Dough
After the dough has rested, roll it out into thin sheets using a pasta machine or rolling pin.
- 8
Fill the Tortellini
Cut the pasta into circles, place a small amount of filling in the center of each circle, and fold over to create a half-moon shape. Seal the edges by pressing tightly.
- 9
Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the tortellini for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 10
Serve
Plate the tortellini, drizzle with chestnut velouté, and top with the ham matignon. Enjoy your TORTELLETTI PASTA!