|I used some of the tortellini in this Tortellini and Sausage soup. Recipe coming tomorrow to the blog.|
1 batch of pasta is enough to feed my family of 5. It will make about 50 tortellini's depending on how large of a circle cutter you use.
3 cups of all purpose flour
4 large eggs
pinch of salt
3 T. water (possibly more depending on dough)
1. Mix the salt and flour together and dump on a clean table. Make a well in the center of the flour and add your eggs and 3T. water. With a fork, start mixing the eggs into the flour. I also like to have a metal pastry scrapper so that with one hand I am mixing and the other one I am keeping my flour from going all over the place. Work the dough into a ball.
I keep a bowl of water nearby. As I start to knead the dough and if it feels too dry I wet my hands and go back to kneading. I might do this 3 or 4 times. The dough should not be dry.
2. Kneading time will be about 10 minutes. Around 8 minutes into the kneading you will notice the dough start to become softer.
1/2 cup of Ricotta Cheese
1/4 cup of diced green onion, chopped fine
1 tsp minced garlic
1/3 cup of parmesan cheese, grated fine
1/3 cup mozzarella cheese, grated
1/4 tsp of pepper
1/2 tsp of salt
5 leaves of fresh basil, chopped fine
1. Mix the filling ingredients together in a small bowl.
6. Remove tortellini from boiling water and serve with your favorite sauce, browned butter or grated parmesan cheese.
7. Leftover cooked tortellini can be kept in the refrigerator and reheated the next day. Leftover dough can also be refrigerated but not for more than 2 days.