3 cups flour
3 eggs
6 tablespoons water
1 teaspoon olive oil
7 ounces (200 g) ricotta
1 egg
1 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoons black pepper
1 teaspoon ground thyme
1 teaspoon ground rosemary
1 teaspoon garlic powder

1.  In a large bowl combine flour, eggs, water, and olive oil.
2.  On a floured surface turn the dough out and kneed for 5-10 minutes.*
3.  Cover and let sit for 30 minutes.
4.  While the dough is resting combine ricotta cheese, egg, mozzarella, Parmesan, and all the spices together.
5.  After the dough has rested pull of pieces and run through a pasta maker.  If you don't have a pasta maker you need to roll the dough out as thin as possible.
6.  Use a cup to cut out circle shapes.
7.  Place a small dollop of cheese filling in the center and then fold in half.  Use a small amount of water to seal the edges.
8.  (This is the fancy part) Grab the two corners and pinch them together to make that classic tortellini shape.
9.  Once you have a good amount of tortellinis made, drop them in boiling water.  Wait until they float (3/5 minutes) and then remove.
10.  Serve with your favorite sauce.

*  I'm super lazy.  I usually only kneed for 2 minutes.  But this dough needs it and the results are worth it.   


I love making tortellini.  It is a labor intensive project but the outcome is really yummy.  You can add just about anything you'd like to the filling (I've used cooked spinach and mushrooms in the past).  And then top with whatever sauce strikes your fancy.


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