Homemade Herbs – Ricotta

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

For the dough:

100 grams flour
1 egg (s)
1 tablespoon olive oil
0.5 teaspoon ½ salt

For the filling:

Instructions

Make the pasta dough and let it rest for at least an hour.
Finely chop the sun-dried tomatoes. If they are very dry, scald them with hot water beforehand and let them soak for 15 minutes. Then dry and dice finely, mix with the other ingredients and season with salt and pepper.
Roll out the pasta dough and cut into 5 x 5 cm squares. Brush with egg white and put a hazelnut-sized dollop of filling on top. It`s easy if you put the filling in a freezer bag and then cut off a small corner at the bottom and use it to squirt the mixture onto the pasta dough.
The whole thing is then folded into a triangle. The triangle is then looped around the index finger so that the tip of the triangle is at the top and the two ends are pressed together. Then you bend the tip down and pull the whole thing off your finger.
The tortellini are cooked in boiling salted water for about 6 minutes, tossed in a little melted butter, possibly with a few diced tomatoes, and served with freshly grated parmesan.
They also taste very good as a filler in a beef broth, and a teaspoon of freshly chopped lovage also fits in the filling.

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