Tortellini with Ricotta

For the filling: Chop the dried tomatoes finely. If they are very dry, blanch them with hot water and let them soak for 15 minutes. Dry and finely chop. You can get the best results with a chopping knife. Mix the ricotta with the Parmesan, herbs, tomatoes, and season with salt, nutmeg and pepper.

For the pasta dough: In a bowl, mix the flour, eggs, 80 ml (approximately 2 1/2 ounces) of water, olive oil and 1 teaspoon of salt. Knead into a smooth dough. Form a ball, wrap in a kitchen towel and let it rest for about 30 minutes at room temperature. Roll out the dough on a floured surface in portions as thin as possible or put in the pasta machine. Cut the dough into circles with a diameter of about 6 cm (approximately 2 1/2 inches). The best way to do that is to take a glass, place it on the sheet of dough and cut around it. You can also use a cookie cutter on the dough. Put 1 hazelnut sized filling on each circle. Fold the circles into crescents and press the edges together. Grasp each dumpling at the two pointed ends and gently pull it lengthwise. Connect the two ends and squeeze well. Repeat for all dumplings. Let the tortellini rest on a floured kitchen towel for 1-2 hours.