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Lemon-Ricotta Tortellini

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Lemon-Ricotta Tortellini in a brown butter & rosemary sauce

INGREDIENTS:

Pasta Dough: (The amount of filling below calls for 2-3 batches of dough)

5 ounces all-purpose flour

5 ounces semolina flour

3 extra large eggs

Pinch of salt

Drizzle of olive oil


Filling:

15 oz ricotta (fat free is OK)

1 cup grated parmesan cheese

zest of one lemon (approximately 1 to 1-1/2 teaspoons)

1 egg

pinch of nutmeg

Salt & pepper to taste


INSTRUCTIONS:

Mix the ingredients for the pasta dough. Knead for 10 minutes. Wrap the kneaded dough in plastic wrap and let rest for 40 minutes.

Prepare the filling. In a medium sized bowl, stir together the ingredients until combined. Cover with plastic wrap, gently pressing it down so that it adheres to the surface of the filling. Refrigerate until ready to use.

Roll out the pasta to a thickness of 7 (if using a Marcato pasta machine). It should be barely see-through but not too thin. Cover rolled pieces in plastic wrap or a moist towel.

Use a cookie cutter (or drinking glass) to cut even circles of dough, approximately 3 inches in diameter. Arrange on a lightly floured surface.

To shape the tortellini: lay one of the circles over the fingers of one hand. Top with a small dollop of filling, about 1/2 teaspoon. Dip a finger in cool water and lightly moisten the edge halfway around the circle. Fold over the dough so the dry half overlaps the moistened half. Gently press close to the filling to coax out any air bubbles. With one finger tip, poke a dimple in the center of the filled section. Using the dimple as the center point, pull the pointed tips toward each other. The flat edges should curl up like the brim of a hat. Press the overlapping edges together so that the dough is about even thickness as the rest of the pasta.

To cook the tortellini: bring a pot of salted water to a boil. Drop in the tortellini, fresh or frozen. When they start to float, wait another minute or two before fishing out with a slotted spoon. Serve immediately topped with sauce or drizzled with olive oil.


YIELDS: Approximately 100 mini tortellini (about the size of a quarter in diameter) -- 6-8 servings