1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water
In a bowl combine all
ingredients, except for the pasta and egg wash.
Using the fresh pasta recipe, roll out your dough
either by hand or by machine. Cut into 3 or 4- inch
rounds with a round cookie cutter. Place 1/4 teaspoon
into the center of each round. Brush egg wash (on the
bottom half of the round and fold over to seal. Fold
back around your finger and turn down the edge to form a
tortellini.
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.
Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the
flour. In a measuring cup mix the eggs, water and oil
and salt. Pour the wet mixture slowly into the flour and
mix with your 2 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.
By Food Processor:
In the bowl of your food processor combine the flour and
salt and pulse 2 to 3 times. In a liquid measuring cup
whisk the eggs, water and oil. While pulsing the machine
pour this mixture in a continuous stream and continue
running the machine until the dough begins to pull away
from the sides of the bowl. Follow directions above for
hand rolling or machine.
Yield: 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 3 to 5 minutes in boiling water
Ease of Preparation: easy
