The best thing about tortellini is that you can fill them with almost anything, and cook them in many ways. For example, on a cold rainy day, I’ll cook them in broth, using a ladle place both the broth and tortellini in a deep dish, add some Parmigiano and voilà, amazing comfort food. Another way is cooking them in water, draining them and placing in a pan with sizzling butter and a couple of sage leaves, equally delicious!
Makes enough for 3 people
Things you’ll need
A pasta rolling machine
A wooden board/ wooden working surface
Dough stamp cutter wheel
For the pasta
For the filling
200g prosciutto cotto
3 tablespoons Parmigiano
1. Place the flour onto the wooden surface, create a small crater in the middle and place the eggs. (picture 1) Using a fork start mixing the two together. As soon as the dough begins to thicken start kneading with your hands. Do so until you obtain a smooth ball (picture 2) . Cover and let rest for 30 minutes.
2. Dice the prosciutto (picture 3) and, using a fork, mix into the ricotta, Parmigiano and egg, breaking down the prosciutto and creating a thick paste.
3. Using the pasta machine roll out small bits of the dough at the time. You want the dough to be 5mm thick. Cut individual stripes roughly 4 cm wide.
4. Place filling of the amount of a tablespoon along the stripe (picture 4) , 5 centimeters apart. Using the wheel cutter cut the stripe into squares (video on Instagram stories).
5. At this point you need to work fast or the pasta dries out too much. Fold the small square into a triangle, pressing well so the two sides stick, then, with the triangle facing upward, fold the two sides around your index finger, pressing well to make them stick. If your pasta is too dry, add some water with your hand to make the two sides stick better.
6. Do the same with the remaining dough and filling. I suggest placing them in the freezer as you go, this way making sure they don’t dry out.
Cooking time for tortellini varies between 4 to 6 minutes, depending on their size and thickness.
They can be stored in the freezer up to 2 months.
Recipe adapted from Giallo Zafferano