Tortelli
Servings:
6
Ready In:
2hr
Good For:
Family
Ingredients
For the dough
- Eggs 5
- 000 Flour 1 pound (All purpose flour)
- pinch of salt
- Extra Flour for kneading and stretching out the pasta
For the filling
- whole ricotta 1 lb
- shredded mozarella 1 cup
- salt 1tsp
- peper 1/2 tsp
- fresh ground nut meg 1/4 tsp
- cooked ham (chopped) 1 cup
- finely chopped rosemary 1 tsp
Preparation
Prepare the filling:
Drain the ricotta.
Mix all the ingredients in a large bowl.
Check the salt and pepper.
Prepare the dough:
If you have a stand mixer with the kneading attachment, use it!
Make the dough including all the ingredients in the stand mix. Knead until the dough is smooth.
Cover the dough with plastic wrap, and let it rest in the fridge for 1 hour.
Use extra flour to stretch out the pasta dough, you can use a rolling pin or a pasta maker.
Make stripes of 5″ wide and 10″ long (you can make them longer if you want, the longest the dough is going to be more difficult to manipulate it)
Using a cookie scoop, or spoon put small portions of the filling leaving 1″ in between.
Brush the dough with water and fold in half.
Press the dough between the filling, and using a rounded cup or cookie cutter cut the tortelli.
Boil pasta in enough water.
Serve pasta with your favorite sauce or just with olive oil and parmesan cheese.
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Simply, I love cooking! I cook since I was a child, by helping my mom or my grandma to prepare traditional dishes. My recipes are a fusion of latin American, Italian, and Argentinean food. All the recipes are part of my family’s meals, and friends gatherings.