Ham and Ricotta Tortellini
- For the dough
- 500 grams
Pastry flour (plus more for the work surface)
- 1 tablespoon
- 3 tablespoons
- For the sauce
Parmesan (to sprinkle)
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.
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.
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.