CHEESE TORTELLINI

CHEESE TORTELLINI image

Yield 6-8 servings

Number Of Ingredients 14

For filling:
1 c c ricotta cheese
1/2 c grated Parmesan
3 T chopped spinach
1-2 eggs
1/2 t fresh ground black pepper
1 pinch freshly grated nutmeg
Egg wash of 1 egg mixed with 1/2 teaspoon water
For pasta:
3 c all-purpose flour
2 large eggs
3 T water
1 t olive oil
1/2 t salt

Steps:

To make pasta: * On a clean surface make a well with the flour. * Mix eggs, water, oil, and salt. Pour the wet mixture slowly into the flour and mix with fork or fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. * If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. For the filling: * In a bowl combine all ingredients, except pasta and egg wash. * Roll out dough either by hand or by machine. Cut into 3-4" rounds with a round cookie cutter. * Place 1/2 t of filling into the center of each round. Brush egg wash on the bottom half of the round and fold over to seal. * Fold corners together and pinch closed.to form a tortellini. (For a good tortellini how-to guide, see http://www.thekitchn.com/how-to-make-homemade-tortellini-from-scratch-cooking-lessons-from-the-kitchn-188288) To cook: * In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.