VIDEORECIPE Easiest and most delicious homemade tortellini recipe
This is a ring-shaped variety of pasta, which consists of a layer of dough rolled up and joined at the ends, filled with different foods such as meat, cheese and eggs. The thousands of possibilities of fillings, make tortellini a versatile, delicious meal
The recipe can be found in this article
The perfect guide to different types of pasta and their uses
- 2 cups self-rising flour
- 3 egg
- 1 tablespoon salt
- 1 tablespoon olive oil
- 16 whole oz. Milk Ricotta
- 1⁄4 Cup Pecorino Cheese or Parmigiana
- 1⁄4 Lemon Zest of a lemon
Add the flour, salt, olive oil, and three eggs into a large mixing bowl.
Mix the ingredients using your hands. If not mostly combined, add a tablespoon of water and mix again.
Place onto a wooden board and knead the dough until there are no lumps and the dough is smooth.
Roll into a ball and wrap. Set aside.
In a large bowl, mix the ricotta, salt, nutmeg, lemon zest, half of the parsley and pecorino cheese for the stuffing.
Cut the dough into four equal pieces. Work with one piece at a time and wrap the remaining pieces to avoid drying out.
Pass the dough through the pasta machine until achieving the desired thinness.
Cut the rolled-out dough into a large rectangle. Cut it in half the long way and then cut the dough into squares.
Cut one of the bottom corners of a plastic bag and fill it with the ricotta mixture and squeeze a small amount of the ricotta stuffing onto the centre of each dough square.
Wet the edges and fold the dough over to make a triangle. Pinch the sides together to seal the ricotta stuffing inside of the dough.
Take the two bottom points of the triangle and fold them underneath into each other and pinch them together to seal and form your tortellini. Repeat these steps with all dough pieces.
In a saucepan with boiling water, add the fresh tortellini and cook for 5 minutes or until all pieces are floating.
Serve with tomato sauce, pecorino cheese and a sprinkle of parsley.