Servings: 6 36-40 tortellini
Calories: 420kcal
Cost: 20$
Equipment
- 🔪 Rolling pin or pasta machine
- 🥄 Large mixing bowl
- 🥣 Small mixing bowl
- 🍲 Large pot
- 🥄 Spider strainer or slotted spoon
- 📏 Ruler or pizza cutter
- 🔪 Sharp knife
- ⭕ 3-inch round cookie cutter
Ingredients
- For the pasta dough:
- 3 eggs 🥚 large
- 1 egg 🥚 yolk
- 2 cups 🌾 '00' flour or all-purpose flour
- ½ tsp 🧂 salt
- 1-2 tbsp 💧 water if needed
- For the filling:
- 1 cup 🧀 ricotta cheese drained
- ½ cup 🧀 grated Parmesan cheese
- ½ cup 🧀 grated pecorino Romano
- 1 egg 🥚 for binding
- 1 🧄 small garlic clove minced
- ¼ tsp 🌿 nutmeg
- 🧂 Salt and black pepper to taste
- For cooking and serving:
- 🧂 Salt for pasta water
- 4 tbsp 🧈 butter
- 🌿 Fresh sage leaves
- 🧀 Extra Parmesan for serving
Instructions
- For the pasta dough:
- Mound flour on clean surface, make well in center.
- Add eggs and egg yolk to well.
- Gradually mix flour into eggs with fork until shaggy dough forms.
- Knead for 10 minutes until smooth and elastic.
- Wrap in plastic, rest for 30 minutes.
- For the filling:
- Mix all filling ingredients in bowl until well combined.
- Cover and refrigerate until ready to use.
- Assembly:
- Divide dough into 4 portions.
- Roll each portion very thin (almost transparent).
- Cut into 3-inch circles.
- Place 1 teaspoon filling in center of each circle.
- Fold into half-moon, press out air.
- Wrap around finger, pinch ends to seal.
- Place on floured surface while working.
- Cooking:
- Bring large pot of salted water to boil.
- Cook tortellini in batches for 3-5 minutes until they float.
- Meanwhile, brown butter with sage in pan.
- Toss cooked tortellini with sage butter.
- Serve with extra Parmesan.
Notes
🌟 Keep pasta covered while working to prevent drying 🌟 Don't overfill - it makes sealing difficult 🌟 Freeze uncooked tortellini on tray before bagging 🌟 Fresh pasta cooks much faster than dried Storage Tips: ❄️ Fresh: Use within 24 hours ❄️ Freezer: Up to 3 months 🌡️ Don't refrigerate filled pasta more than 24 hours
Secret Tips:
🔑 Keep dough thin for delicate pasta
🔑 Don't skip dough resting time
🔑 Use fresh, high-quality cheese
🔑 Save pasta water for sauce
🔑 Keep dough thin for delicate pasta
🔑 Don't skip dough resting time
🔑 Use fresh, high-quality cheese
🔑 Save pasta water for sauce
Nutrition
Calories: 420kcal | Carbohydrates: 45g | Protein: 22g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 580mg | Fiber: 2g
Tried this recipe?Let us know how it was!
