Tortellini with Tomatoes

For the dough, mix flour with eggs, 80 ml (approximately 1/4 cup) of water, olive oil and 1 teaspoon of salt and knead into a smooth, pliable dough. Add more water if necessary. Form a ball, wrap in a kitchen towel and let rest for 30 minutes at room temperature.

For the filling, rinse herbs, shake dry and chop finely. Stir in the cream cheese. Separate the eggs and set the whites aside. Mix the egg yolks with cream cheese until smooth. Season with lemon juice and zest, salt and pepper.

Place the dough on a floured surface and roll out with a rolling pin as thin as possible (or use a pasta machine). Cut circles 7-8 cm (approximately 3 inches) in diameter and place 1 teaspoon of filling in the center of each circle. Brush edges of dough circles with the egg whites and fold into crescents. Press firmly to seal. Continue in this manner until all the dough is used. Dust the finished tortellini with flour and set aside.

Cook in boiling salted water for about 5 minutes until they float to the surface.