Homemade Filled Pasta Shapes
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 16 ozs gluten-free pasta dough (rolled into 2 sheets)
- For the filling
- 1 bunch Basil (chopped)
- 1 cup Ricotta cheese
- 3 Tbsps olive oil
- 4 Tbsps parsley (chopped)
- salt
- peppers
- In addition
- extra-virgin olive oil
- 1 clove garlic cloves (finely chopped)
- ½ bunch Basil
Product recommendation
... use any type of filled pasta or even good-quality fresh egg pasta for a change.
Preparation steps
1.
Stir the basil into the ricotta with a little oil, parsley and seasoning.
2.
Remove the pasta from the fridge. Using a pasta machine, roll out the dough into one even sheet. Cut into 10 cm | 4" squares.
3.
Lay on a floured surface and place a heaped tsp of filling in the middle of each square.
4.
Moisten the edges with a little water then fold one corner over to make a triangle.
5.
Press the edges lightly together, bringing the corners of the triangle in together to make a circular shape.
6.
Place on a flour-dusted tray covered with a damp cloth when done. They will keep for about 3 hours like this.
7.
To cook bring a large pan of salted water to the boil and cook for 3-4 minutes. Remove carefully with a slotted spoon and drain on kitchen paper.
8.
Heat the oil in a pan with the garlic then pour over the tortellini. Sprinkle with chopped basil and serve.
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