Ricotta Herb Tortellini
Ingredients
- For the pesto
- 2 Tbsps Pine nuts
- 3 handfuls Basil
- 2 garlic cloves
- 80 grams fresh grated Parmesan
- 120 milliliters olive oil
- salt
- peppers
- For the pasta
- 300 grams Pastry flour
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- For the filling
- 100 grams Ricotta cheese
- 3 slices Prosciutto
- 1 egg white
Preparation steps
Step 1
For the pesto, toast pine nuts until golden brown in a dry pan and let cool. Rinse the basil leaves, pat dry and pluck the leaves. Combine the basil, peeled garlic, pine nuts, parmesan and olive oil in a blender and process until a creamy.
Season with salt and pepper.
Step 2
For the pasta, combine the flour, eggs, oil and salt. Knead into a smooth, pliable dough. Shape the dough into a ball, cover with plastic wrap and let rest about 30 minutes.
Step 3
Knead the dough again. Roll out thinly with a pasta machine or on a lightly floured surface with a rolling pin about to about 3 mm (approximately 1/8 inch) thick. Cut out circles about 8 cm (approximately 3 inches) in diameter with a round cookie cutter.
Step 4 and 5
For the filling, spoon a 1/2 teaspoon of pesto on half of the pasta circles. Top with a small dollop of ricotta and a small piece of prosciutto. Brush the edges with beaten egg white.
Step 6
Press a second pasta circle over the topping and seal the edges. Join the edges into a loop and press the edges firmly. Let formed tortellini rest on a lightly floured surface.
Cook the tortellini in a large pot of boiling, salted water, in batches if necessary. The tortellini are ready to be lifted out when they float.
