Ingredients:
Filling:
- 600gs whole-milk ricotta
- 1/2 cup finely grated Parmesan
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
- 1 egg
Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon fine sea salt
Method:
For filling:
- Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
For dough:
2. Place flour, eggs, and salt in the bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
3. Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until the thinnest setting. Transfer to a floured surface.
4. Using a 3″ cookie cutter, cut dough into circles. Spoon 1 very small teaspoonful of filling into center of each dough. Brush edges lightly with water; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with water to seal. Transfer to a lightly floured baking sheet.
5. Bring a large pot of water to a boil. Season with salt; add tortellini. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Serve with your favourite pasta sauce.
Jaz Culinary 