- Servings: 4-6
|4 cups||Sifted Flour|
|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|
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.
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.