Three-Cheese Tortellini
Italy at last. Hand-rolled egg pasta wrapped around ricotta, mozzarella and parmesan, then twisted into the iconic tortellini ring.
The hardest dumpling I've ever made — and the most rewarding. Keep the dough rounds covered while you work; the moment they dry out, the seal is lost.
Ingredients
Serves 4–6For the filling
- 1 (15 ounces) container of ricotta cheese
- 8 ounces grated Mozzarella cheese
- 2 ounces grated Parmesan cheese
- ¼ cup chopped parsley
- 3 garlic cloves, minced
For the dough
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoon water
Method
1 hr 30 min**Filling**: In a medium bowl, mix all ingredients well. Refrigerate until ready to use
**Dough**: Mix eggs, flour, oil and water in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with the dough hook until the dough is smooth and elastic, about 5 minutes. Turn dough into a lightly floured surface and knead for 5-8 minutes. Cover the dough with plastic wrap and let rest at least 30 minutes.
**Tortellini**: Roll out the dough either by hand or by machine. Cut into 3-inch rounds with a round cookie cutter. Place 1 teaspoon of filling into the center of each round. Fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
Originally published on Daga's Cooking Journal.