Ham and Ricotta Tortellini

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Ham and Ricotta Tortellini
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
6
For the dough
500 grams
Pastry flour (plus more for the work surface)
5
1 tablespoon
3 tablespoons
cold Water
For the filling
120 grams
smoked Ham
300 grams
70 grams
grated Parmesan
1
1
For the sauce
Parmesan (to sprinkle)

Preparation steps

1.

For the dough: Put the flour and salt in a bowl, make a well in the center and pour in the eggs, oil and water. Knead to a smooth dough, flatten to a disk, wrap in a damp tea towel and let stand 30 minutes.

2.

For the filling: Very finely chop the ham. Push the ricotta through a fine-meshed sieve into a bowl and stir in the ham, Parmesan and egg yolk, season with salt and pepper.

3.

Divide the dough into portions and thinly roll out on a floured work surface. Cut out 6 cm (approximately 2 1/2-inch) rounds. Place a hazelnut size portion of the filling in the center of each round. Brush the edges with egg white, fold and squeeze firmly.

Shape into a round by placing one end 2 mm (approximately 1/8-inch) over the other, squeeze to seal. In a large saucepan bring the broth to a boil and cook the tortellini until they bob to the surface and are cooked through, about 7 minutes. Remove with a slotted spoon and serve in bowls with Parmesan and a little of the broth.