Tortelli di Ricotta Recipe Guide

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Tortelli di Ricotta

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large mixing bowl
• Rolling pin or pasta machine
• Dough cutter or knife
• Pot for boiling
• Slotted spoon
• Baking sheet or platter

Ingredients

  

• Ingredients
• For the Pasta Dough:
• 2 cups all-purpose flour
• 3 large eggs
• A pinch of salt
• For the Filling:
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper to taste
• Optional: Fresh herbs such as parsley or basil or a pinch of nutmeg
• For Serving:
• Butter or olive oil
• Freshly grated Parmesan cheese
• Optional: Sage leaves for garnish

Instructions

 

• Method
• Step 1: Prepare the Dough
• Make the Dough:
• Place the flour on a clean surface or in a large mixing bowl.
• Make a well in the center and add the eggs and salt.
• Gradually mix the flour into the eggs using a fork or your fingers until a rough dough forms.
• Knead the Dough:
• Knead the dough for about 10 minutes until it becomes smooth and elastic. If it’s too sticky, add a little more flour.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
• Step 2: Prepare the Filling
• Mix the Filling:
• In a bowl, combine the ricotta, Parmesan, egg yolk, salt, pepper, and any optional herbs or nutmeg. Mix until smooth and well blended.
• Step 3: Roll Out the Dough
• Roll the Dough:
• Divide the dough into two portions to make it easier to work with.
• Using a rolling pin or pasta machine, roll out one portion of the dough until it is thin (about 1/16 inch thick).
• Step 4: Shape the Tortelli
• Cut the Pasta:
• Use a dough cutter or knife to cut the rolled-out dough into squares (about 3 inches).
• Fill the Pasta:
• Place about 1 tablespoon of filling in the center of each square.
• Fold the square over to form a triangle, pressing the edges to seal. Make sure there are no air pockets, as this can cause them to burst during cooking.
• Step 5: Cook the Tortelli
• Boil the Tortelli:
• Bring a large pot of salted water to a boil.
• Carefully add the tortelli in batches, cooking for about 3-5 minutes or until they float to the surface.
• Use a slotted spoon to remove them and place them on a baking sheet or platter.
• Step 6: Serve
• Serve:
• In a skillet, melt some butter or heat olive oil over low heat. You can add sage leaves for extra flavor.
• Toss the cooked tortelli gently in the skillet for a minute to coat them in the butter or oil.
• Serve hot, garnished with freshly grated Parmesan cheese.
• Variations
• Herbed Ricotta: Add fresh herbs like basil, parsley, or chives to the filling for added flavor.
• Vegetable Filling: Replace some ricotta with sautéed spinach or other vegetables for a different taste.
• Sauce Options: Serve with a simple tomato sauce, a cream sauce, or drizzle with pesto for variety.

Keyword Tortelli di Ricotta, Tortellini

Tortelli di Ricotta are delightful Italian pasta pockets, traditionally filled with creamy ricotta cheese and sometimes flavored with herbs or spices. This dish is a classic from the region of Emilia-Romagna and is a fantastic way to impress your family and friends with homemade pasta. From my own personal experience, making tortelli can seem a bit daunting, but trust me, it’s a rewarding endeavor that results in a comforting and delicious meal. So, let me show you how I make Tortelli di Ricotta.

Notes on What to Expect

When making Tortelli di Ricotta, you can expect a tender pasta exterior with a creamy and flavorful filling. The balance of the ricotta with the cheese creates a delightful texture and taste, making every bite enjoyable.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 40 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories (per serving): Approximately 350
• Cost of Ingredients: ~$15 (varies by location)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed:
  • Large mixing bowl
  • Rolling pin or pasta machine
  • Dough cutter or knife
  • Pot for boiling
  • Slotted spoon
  • Baking sheet or platter
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortelli di Ricotta  now.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour
• 3 large eggs
• A pinch of salt

For the Filling:

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper, to taste
• Optional: Fresh herbs (such as parsley or basil) or a pinch of nutmeg

For Serving:

• Butter or olive oil
• Freshly grated Parmesan cheese
• Optional: Sage leaves for garnish
• • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortelli di Ricotta  now.

Method

Step 1: Prepare the Dough

1. Make the Dough:
   • Place the flour on a clean surface or in a large mixing bowl.
   • Make a well in the center and add the eggs and salt.
   • Gradually mix the flour into the eggs using a fork or your fingers until a rough dough forms.
2. Knead the Dough:
   • Knead the dough for about 10 minutes until it becomes smooth and elastic. If it’s too sticky, add a little more flour.
   • Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 2: Prepare the Filling

3. Mix the Filling:
   • In a bowl, combine the ricotta, Parmesan, egg yolk, salt, pepper, and any optional herbs or nutmeg. Mix until smooth and well blended.

Step 3: Roll Out the Dough

4. Roll the Dough:
   • Divide the dough into two portions to make it easier to work with.
   • Using a rolling pin or pasta machine, roll out one portion of the dough until it is thin (about 1/16 inch thick).

Step 4: Shape the Tortelli

5. Cut the Pasta:
   • Use a dough cutter or knife to cut the rolled-out dough into squares (about 3 inches).
6. Fill the Pasta:
   • Place about 1 tablespoon of filling in the center of each square.
   • Fold the square over to form a triangle, pressing the edges to seal. Make sure there are no air pockets, as this can cause them to burst during cooking.

Step 5: Cook the Tortelli

7. Boil the Tortelli:
   • Bring a large pot of salted water to a boil.
   • Carefully add the tortelli in batches, cooking for about 3-5 minutes or until they float to the surface.
   • Use a slotted spoon to remove them and place them on a baking sheet or platter.

Step 6: Serve

8. Serve:
   • In a skillet, melt some butter or heat olive oil over low heat. You can add sage leaves for extra flavor.
   • Toss the cooked tortelli gently in the skillet for a minute to coat them in the butter or oil.
   • Serve hot, garnished with freshly grated Parmesan cheese.

Variations

• Herbed Ricotta: Add fresh herbs like basil, parsley, or chives to the filling for added flavor.
• Vegetable Filling: Replace some ricotta with sautéed spinach or other vegetables for a different taste.
• Sauce Options: Serve with a simple tomato sauce, a cream sauce, or drizzle with pesto for variety.

Tips and Substitutions

• Gluten-Free Option: Use gluten-free flour to make the pasta dough.
• Dairy-Free Option: Substitute ricotta with tofu blended with nutritional yeast and seasonings for a vegan alternative.
• Make Ahead: You can prepare the tortelli in advance and freeze them before boiling. Just cook them directly from frozen, adding a couple of extra minutes to the cooking time.
• • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortelli di Ricotta  now.

Nutritional Information (Per Serving)

• Calories: Approximately 350
• Protein: 15g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 2g

Closing Thoughts

I hope this guide has made making Tortelli di Ricotta seem a little less daunting. Have you tried making it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest comment. Happy cooking.