Sort ingredients
laurentany
QR Code
Listen
Pdf
On a clean work surface, make a mound with the flour and create a well in the middle and add the eggs, salt and olive oil.
Using a fork, beat the eggs and oil and begin to incorporate the flour from the inner rim of the mound.
Start to drizzle in ⅓ cup to ½ cup (about 50 ml) water until the dough is moist enough to come together in a ball.
Knead for about 3 minutes on a lightly floured surface until smooth.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
To a mixing bowl, add all the filling ingredients until well incorporated.
Dust your work surface with flour and cut a ¼ piece of the dough.
Flatten the piece of dough into a small rectangle in preparation for passing through a pasta machine.
With your pasta machine on the widest setting, pass the dough through 2 or 3 times.
Reduce the setting by 1 until you get to 4.
Cut out circles using a 2 inch (5 cm) round cookie cutter.
Brush half of the edges of the rounds with the egg wash.
Add ¼ teaspoon of the ricotta mixture to the center of each.
Fold the egg wash half of the circle over the ricotta to meet the other side.
Bring the corners around to the bottom to meet and stick them together using egg wash.
Freeze the tortellini in a single layer for 1 hour.
Cook in simmering water until they float to the top, about 5-7 minutes.