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Homemade Tortellini

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Homemade Tortellini

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2010-04-16 Main Dish
5 96

Homemade pasta is easier than you think. Both the dough and the filling only require 4 ingredients.

  • Servings: 4-6

Ingredients:

Dough:
4 cups Sifted Flour
1 tsp Salt
3 Eggs
4 Tbsp Cold Water
Spinach Ricotta Filling:
1 cup Cooked & Chopped Spinach, drained thoroughly
½ cup Ricotta Cheese
¼ cup Grated Parmesan Cheese
3 Tbsp Dry Bread Crumbs
Salt & Pepper, to taste

Directions:

Sift flour and salt into a bowl, then make a well in the center. Break eggs into well and add water. Using fingers, blend all ingredients together until a ball of dough is formed. If too dry, add a little more water. If too wet, add a little flour. Turn out onto a floured surface and knead until very smooth and elastic, flouring surface and hands when needed. Cover dough and let rest 20 minutes.

Tortellini:

Divide dough in half, roll out and stretch to 1/8 inch thickness. Cut into 1 1/2 inch circles. Place a half teaspoon of filling in center. Fold each circle in half, to form a half circle, but the top part should come just short of the bottom. Press edges firmly together, then bring ends together, so that it forms a ring. Let dry 3 hours before cooking. To cook, drop tortellini into deep, boiling salted water. Cook 6-7 minutes or until they rise to top. Remove with a slotted spoon. Serve with melted butter and grated Parmesan or with a sauce. Tortellini may also be served in soup.

To prepare filling, mix all ingredients together and taste for salt and pepper.