There’s nothing better than fresh pasta and when it’s right, it’s soft and just melts in your mouth. It is really not as difficult to make as it seems and when you’re done, you feel proud that you made something from scratch that the Italians have been doing for centuries.
What is the difference between tortellini and tortelloni?
They are both the same shape, but tortelloni is the slightly larger version of tortellini.
How to make homemade pasta dough
Continue kneading the dough for about 3 minutes until the dough is smooth, this kneading is important to ensure soft pasta.
How do you cook tortellini?
Tortellini is boiled in water and is ready when they float to the top. This is a very quick cooking time when the pasta is fresh.
Can you freeze tortellini?
Pre-cooked tortellini freeze very well. To freeze without them sticking together, lay them out on a small baking sheet without touching, and place them in the freezer for 1 hour before transferring to a ziptop bag.
- 3 1/3 cups all purpose flour
- 4 extra large eggs, room temperature
- 8 oz fresh ricotta
- 1 extra large egg
- 1/2 cup parmesan cheese, freshly grated
- 2 tablespoons fresh spinach, chopped
- 1/2 teaspoon dried basil
- 1/8 teaspoon freshly ground black pepper
- Small pinch of nutmeg, freshly grated
- 1 egg, beaten with 1 teaspoon water for egg wash
- On a clean work surface, make a mound with the flour and create a well in the middle and add the eggs.
- Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand.
- The dough will start to come together and once there is no more liquid use your hands to start kneading the dough with the palm of your hands.
- Do not force the dough to take all the flour, just until the dough comes together and is not too sticky to handle.
- If the dough does take all the flour and is still too sticky, add more flour, 1/2 cup at a time. Continue to knead for 3 minutes, the kneading is what makes the dough nice and light.
- Once the dough is nice and soft and smooth, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dry out.
- Set aside for 20 minutes to rest.
- In a mixing bowl, add all the ingredients until well incorporated. Set aside.
- Dust your work surface with flour.
- Cut a 1/4 piece of the dough, keep the unused portion of the dough well covered until ready to use. Flatten the piece of dough with your hands into a small rectangle in preparation for passing through a pasta machine.
- With your pasta machine on the widest setting (usually 1), pass the dough through 2 or 3 times, guiding with your hands as it comes out, keeping it flat.
- If the dough gets sticky, dust with flour.
- Reduce the setting by 1 number and pass the dough through 2 or 3 times. Repeat until you reach the narrowest setting and the dough is thin, so you can see your fingers through it.
- Lay the dough out on your floured work surface.
- Using a 3-4 inch round cookie cutter, cut out circles and set off to the side on a floured surface.
- Brush half of the edges of the rounds closest to you with the egg wash. Add 1/4 teaspoon of the ricotta mixture to the center of each.
- Fold the egg wash half of the circle over the ricotta to meet the other side.
- Bring the corners around to the bottom to meet and stick them together using egg wash.
- On an empty shelf of your freezer, spread out parchment paper and put the tortellini in a single layer, without touching and freeze for 1 hour. This makes them easy to handle and they wont stick together.
- Transfer the tortellini to a freezer bag or container and either store them in the freezer, or if you are using them right away, cook in simmering water until they float to the top, about 5-7 minutes and serve with your favorite sauce.
Amount Per Serving: Calories: 415 Saturated Fat: 5g Cholesterol: 188mg Sodium: 233mg Carbohydrates: 54g Protein: 20g