Tortellini Soup
Tortellini Soup - Tortellini Soup with Parsley
Ingredients
- For the dough
- 300 grams Pastry flour
- salt
- 3 eggs
- 2 Tbsps olive oil
- For the filling
- 100 grams ham (smoked raw)
- 300 grams Ricotta cheese
- 70 grams grated Parmesan
- 1 egg yolk
- salt
- peppers (from the mill)
- 1 egg white
- 800 milliliters Beef broth
- For garnish
- parsley
- Mortadella
Preparation steps
Mix flour with salt on work surface. Make a well in center of flour mixture and pour in eggs and oil. Knead dough until smooth and add a little cold water if necessary. Shape into a ball, wrap in plastic wrap and let rise about 30 minutes.
Chop ham very finely for filling. Push ricotta through a sieve and mix with ham, Parmesan cheese and egg yolk. Season with salt and pepper to taste.
On a floured surface (or with a pasta machine), divide dough into portions and roll out thinly. Cut circles about 8 cm (approximately 3 inches) diameter. Put about 1 teaspoon of filling in middle of each circle. Brush edges with egg whites and squeeze firmly. Fold edge on one side. Pull tips together and squeeze to seal.
Bring broth to a boil and cook tortellini for 5-6 minutes. Season soup with salt and pepper and add tortellini on plates. Serve garnished with parsley and mortadella.
