Proud To Have 5 Star Ratings Across The Board! (Google, Yelp, Facebook and Trip Advisor)
The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
Instagram - connect with The Real Food Academy
Twitter - connect with The Real Foods Academy
YouTube - connect with The Real Food Academy
Making fresh tortellini can be a great activity to do with kids. All you need is a hand pasta machine or a good and heavy rolling pin. Once you've rolled out your homemade dough, using round cookie cutters cut out the circles and fill them with the ricotta cheese. Your kids will love how easy this is and they'll be proud of their professional looking Tortellini.

Cheese Tortellini

These Tortellini can be eaten in soups or with your favorite sauce. For Tomato-Basil Tortellini Soup, please see recipe.
Servings 6
Author Chef Maria Cummins

Ingredients

  • 3 eggs
  • 2 cups all purpose flour, unbleached You You can also mix 1 1/2 cups of all purpose flour and 1/2 whole wheat flour
  • 1 tbsp salt

Instructions

  • How to make the dough In a food processor, combine flour and salt. Add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  • On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
  • How to make the tortellini Shaping round tortellini: Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.
  • Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten.
  • Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re rolling the scraps.

Ricotta Filling

  • 12 ounces ricotta, well drained
 2 tablespoons extra-virgin olive oil 
3 ounces fresh mozzarella cut in 1/4-inch cubes 
½ teaspoon sea salt 
½ teaspoon white pepper, coarsely ground 
½ cup Parmigiano-Reggiano, freshly grated
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
Facebook Icon - connect with The Real Food Academy
Instagram - connect with The Real Food Academy
Twitter - connect with The Real Foods Academy
YouTube - connect with The Real Food Academy
Yelp Reviews for The Real Food Academy

Send Updates Please!

Provide your email address and select type of update you want

Copyright © 2009 - 2019 .:. The Real Food Academy .:. 570 NE 81st Street, Miami FL 33138 .:. Built & Maintained by Cenay Nailor
calendar-full