It sounds difficult to combine cheese with tortellini, but in fact it’s not as difficult as you’ve imagined.
The tortellini filled with ricotta, Parmesan and fresh spinach will fulfill your stomach and heart. Here is my step-by-step guide.
Ingredients
- For the dough:
- 3 1/3 cups (519 grams) all purpose flour
- 4 large eggs, room temperature
- 1/4 teaspoon salt
- 1/4 cup (75 ml) olive oil
- For the filling:
- 8 ounces (250 grams) fresh ricotta
- 1 extra large egg
- 1/2 cup (45 grams) Parmesan cheese, freshly grated
- 2 tablespoons fresh spinach, chopped
- 1/2 teaspoon dried basil
- 1/8 teaspoon freshly ground black pepper
- Small pinch of nutmeg, freshly grated
- 1 egg, beaten with 1 teaspoon water for egg wash
To make the dough:
- Make a mound of flour on a spotless work surface. In the center, make a well, then add the eggs, salt, and olive oil. A sizable mixing bowl can also be used for this.
- With one hand holding the mound firmly in place, beat the eggs, oil, and flour with a fork before starting to incorporate the flour from the inner rim. The dough will begin to come together. Start adding a thin stream of 1/3 cup to 1/2 cup (or 50 ml) of water. The dough only needs to be moist enough to form a ball; you don’t have to use it all. Right now, you can use your hands. The dough should hold together, not be too dry or sticky to handle, and not be crumbly.
- 3 minutes should be enough to thoroughly knead the dough on a lightly dusted surface.
- Once the dough is nice and smooth and soft, wrap it tightly in plastic wrap to prevent any areas of the dough from drying out. Rest in the refrigerator for 30 minutes.
To make the filling:
- Add all the ingredients to a mixing bowl and stir until everything is combined. Set aside.
Directions for using a pasta maker:
- Apply flour to the work surface. Cut a quarter of the dough and refrigerate or freeze the remaining dough until you are ready to use it. Flatten the remaining dough with your hands into a small rectangle so that it can be fed through a pasta maker.
- Pass the dough through the pasta maker two or three times, with the widest setting (typically 1) selected. As the dough exits, guide it with your hands to keep it flat. Dust with flour if the dough becomes sticky.
- Once you reach setting 4, which on my machine is the ideal thickness, decrease it by 1 more.
Directions for using a rolling pin:
- Sprinkle flour on the work surface. Cut a quarter of the dough, cover the unused portion until you are ready to use it, and then flatten the remaining dough into a small rectangle with your hands. If you are not using the remaining dough, wrap it tightly and freeze it. Although it shouldn’t break when filled, roll the dough as thin as you can.
- Use a 2 inch (5 cm) round cookie cutter or drinking glass to cut out circles once your dough has reached the proper thickness.
- Apply the egg wash to half of the edges of the rounds closest to you. To the center of each, place 1/4 teaspoon of the ricotta mixture. To enclose the ricotta, fold the egg-washed half of the circle over it. Egg wash is used to adhere the corners together after bringing them together at the bottom.
- Spread out parchment paper on a freezer shelf that is empty, arrange the tortellini in a single layer, spaced evenly apart, and freeze for an hour. They become manageable and don’t stick together as a result.
- If you want to use the tortellini right away, cook them in simmering water until they float to the top, about 5-7 minutes, and serve with your preferred sauce. If you want to freeze the tortellini, transfer them to a freezer bag or container.
How Do You Cook Tortellini?
When tortellini float to the top after being cooked in water, they are done. When the pasta is fresh, this is a very short cooking time.
Can You Freeze Tortellini?
Tortellini cooked in advance freezes very well. Lay them out separately on a small baking sheet, place them in the freezer for an hour, then transfer to a ziptop bag to prevent them from sticking together while they are frozen.
