To make the dough, first sift the flour into a large bowl. Add the eggs, oil and salt and beat some of the flour, ideally with a whisk, into a mushy dough so that no lumps form in the dough.
Then knead with the rest of the flour using the dough hook of the hand mixer to form a smooth, elastic and, above all, not too firm dough.
Wrap in cling film and let rest in the refrigerator for at least 1 hour.
In the meantime, you can mix the ricotta or low-fat quark with the grated cheese and eggs for the filling and season with salt, pepper and nutmeg. If you like, you can refine the mixture with a few herbs.
It is best to refrigerate again until use.
Roll out the dough thinly on a carefully floured work surface - it should only be approx. 1-2 mm - and cut out circles with a diameter of approx. 6 cm.
The rest of the dough can be kneaded together again with slightly damp hands and rolled out again, but you must make sure that the dough is not too dry, but the work surface is still carefully dusted with flour!
Place about 1-2 teaspoons of the cheese filling in the center of each dough circle. Brush the outer edge of one half of the circle with a little water, fold the other half of the circle over it and carefully press it together.
Now pull the two pointed ends together over the filling so that the filled part is pushed onto the compressed edge above.
Now just press the two pointed ends together firmly - done!
Do the same with the other dough circles and always put the finished tortellini aside on a well-floured surface!
Bring enough water to the boil in a large saucepan, season with salt and gradually let the tortellini simmer - do not boil bubbly! - until they float on the surface. Take off with a slotted spoon and chill immediately if possible.
Then place in a bowl and keep warm (e.g. with the lid of the pot).
Heat the butter and oil in a pan, season with salt, pepper and pour over the tortellini.
Ingredients
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