Tortellini, this stuffed Italian, ring-shaped pasta, is so versatile you can fill it with whatever you like, from various cheeses, spinach, chicken, mushroom or even seasoned tofu. The flour to use can range from whole wheat to white to gluten-free. And when you are done making(or buying) them, try them in soups, as first courses or main courses or baked in your favorite Italian sauce.
Easy Cheese-filled Tortellini
This is a simple cheese filling. Add basil, sage or Italian seasonings in this if desired. I just love the pure taste of the cheese and prefer to envelope these pasta pockets with seasoned sauce instead.
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
Salt and pepper
For the pasta
3 cups flour
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
To prepare the pasta: In a deep bowl, add flour and make a well in the middle. In another bowl, combine eggs, water, olive oil and salt. Pour the wet mixture slowly into the flour and mix until all of the wet is incorporated. Go ahead, get your fingers right in there.
Lightly flour work surface. Knead the dough until elastic, about 4-5 minutes. Wrap the dough in plastic wrap and refrigerate for at least an hour.
To prepare tortellini filling: In a bowl, mix all ingredients together well: set aside.
Roll dough out until it’s about 1/4-inch thick. Using a small pizza cutter or large knife, cut pasta dough into 3×3-inch squares. Place about 1/2-3/4 teaspoon of the filling into the center of each square and fold over to form a triangle, pinch the sides to seal.
You may need to dampen fingers to seal. Then, wrap the pasta around your little finger and seal the ends together. Fold over the “tip” of the tortellini.
Makes 10-12 pasta squares
A great, simple lunch or light dinner is to simmer your Tortellini’s in chicken broth. When they are done, instead of removing them simply ladle them into a serving bowl with some tortellini’s and serve with a hunk of crusty bread and a salad if desired.