Tortellini with Cheese
by Editorial Staff
An easy recipe for delicious cheese tortellini available to everyone.
Ingredients
- Ground black pepper to taste
- Salt to taste
- Butter 2 tablespoons
- Marjoram 1 bunch
- Cheese 50 g
- Chicken egg 5 pieces
- Grated Parmesan cheese 50 g
- Ricotta cheese200 g
- Wheat flour 400 g
Directions
- First, prepare the filling. Put in bowl ricotta, parmesan and any easily melting cheese (like fontina), grated on a fine grater, 1 egg. Stir well, salt and pepper.
- For the dough, pour the sifted flour in a slide onto the work table, add a pinch of salt and 4 eggs. Knead a hard elastic dough (knead for at least 10 minutes). If the dough is too tight, add a little olive oil. Wrap the dough in a clean towel and leave for 30 minutes.
- Then roll out the dough into a thin layer and cut into squares. Put the filling in the middle, fold the square diagonally, pinch the edges and connect the ends, like with ordinary dumplings.
- Dip the tortellini in a wide saucepan of boiling salted water.
- While they are boiling, melt the butter in a saucepan, mix with half the marjoram. Remove the pop-up tortellini with a slotted spoon. Let the water drain well and place on a dish. Pour the finished tortellini with marjoram oil, sprinkle with chopped marjoram and serve hot.
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