Tortellini with Cottage Cheese and Cheese
by Editorial Staff
Tortellini is a very popular Italian dish. They are prepared with various fillings. We offer you a recipe for tortellini stuffed with cottage cheese and cheese.
Ingredients
- Flour – 200 grams
- Eggs – 2 pieces
- Salt – 0.5 teaspoon
- Ricotta or cottage cheese – 120 grams
- Mascarpone – 120 grams
- Parmesan – 50 grams
- Yolk – 1 piece
- Zest of half a lemon
- Nutmeg – pinch
- Parsley to taste
- Salt – a pinch
Directions
- Let’s make the tortellini dough. Sift 200 grams of flour into a bowl, make a funnel in the flour, break two eggs there one at a time and, stirring the eggs with a fork, gradually knead the dough. In the process of mixing, add half a teaspoon of salt.
- We knead the dough by hand, put it on the table and continue to knead for about 10 minutes more. Such a dough can be kneaded either manually or using a kneader.
- Roll the finished dough into a ball, cover with a bowl and leave for 20 minutes to swell.
- Let’s prepare the filling. Wash the parsley and chop finely. Put 120 grams of cottage cheese, 50 grams of grated parmesan cheese, 120 grams of mascarpone, one-yolk, a pinch of nutmeg, a pinch of salt, prepared parsley and half a lemon zest in a bowl, mix well and set aside.
- Roll out the dough into a layer 1 millimetre thick. Cut into squares with a side of 5 centimetermetres.
- Put a teaspoon of the filling on each square, glue it with a scarf.
- Cook tortellini in plenty of water. Bring the water to a boil, add salt at the rate of 1 teaspoon to 1 litre of water, put in the tortellini, stir. After surfacing, cook the tortellini for another 3-4 minutes.
- Serve the finished tortellini with Ber Blanc sauce, mushroom sauce or peanut butter. In order to cook the nut butter, heat the butter in a frying pan over low heat until it acquires a beautiful golden nut shade and aroma.
- Put the finished tortellini in peanut butter, mix, transfer to a dish and serve.
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