Ricotta Herb Tortellini

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