These Tortellini can be eaten in soups or with your favorite sauce. For Tomato-Basil Tortellini Soup, please see recipe.
- 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
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.
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