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Tortellini di Ricotta e Pomodoro Tortellini Ripieni Di Ricotta Al Sugo #tortellinifattiincasa #pastafrescafattaincasa #pastaalluovo #tortellinidiricotta #sugo #basilico #buonadomenica #iorestoacasa #buonapasquaatutti #torredelgreco #napoli Tortellini di Ricotta e Pomodoro: A Delicious Italian Classic

Tortellini di Ricotta e Pomodoro

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowl, rolling pin, knife or pasta cutter, pot, skillet, and wooden spoon.

Ingredients
  

  • Ingredients
  • For the Pasta Dough:
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs
  • A pinch of salt
  • For the Ricotta Filling:
  • 1 cup fresh ricotta cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • A pinch of nutmeg optional
  • Fresh herbs like basil or parsley, chopped (optional)
  • For the Tomato Sauce:
  • 2 cups canned crushed tomatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Step-by-Step Instructions
  • Step 1: Make the Pasta Dough
  • Mix Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs.
  • Combine: Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges of the well until a rough dough forms.
  • Knead: Transfer the dough to a floured surface and knead it for about 10 minutes, until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.
  • Step 2: Prepare the Ricotta Filling
  • Combine Ingredients: In a mixing bowl, combine the ricotta, Parmesan cheese, salt, pepper, and nutmeg (if using). Mix well until smooth.
  • Taste and Adjust: Taste the filling and adjust the seasoning as needed. Add fresh herbs if desired.
  • Step 3: Roll Out the Dough
  • Divide the Dough: Cut the rested dough into four pieces. Keep the pieces you're not using covered to prevent them from drying out.
  • Roll: Using a rolling pin or pasta machine, roll out one piece of dough at a time to about 1/16 inch thick. Dust with flour to prevent sticking.
  • Step 4: Cut and Fill the Tortellini
  • Cut Circles: Using a round cutter (about 3 inches in diameter), cut out circles from the rolled dough.
  • Fill: Place about a teaspoon of the ricotta filling in the center of each circle.
  • Shape: Fold the circle in half to form a half-moon shape. Press the edges together to seal. Then, bring the two ends together and pinch to form the tortellini shape.
  • Repeat: Continue this process with the remaining dough and filling.
  • Step 5: Prepare the Tomato Sauce
  • Cook Garlic: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  • Add Tomatoes: Pour in the crushed tomatoes, season with salt and pepper, and simmer for about 10-15 minutes, allowing the sauce to thicken slightly.
  • Step 6: Cook the Tortellini
  • Boil Water: Bring a large pot of salted water to a boil.
  • Cook Tortellini: Gently add the tortellini to the boiling water and cook for about 3-4 minutes, or until they float to the surface and are tender.
  • Drain: Using a slotted spoon, remove the tortellini and transfer them to the skillet with the tomato sauce. Toss gently to coat.
  • Variations and Tips
  • Variations: You can experiment with the filling by adding spinach, sautéed mushrooms, or other cheeses.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
  • Dairy-Free Option: Use tofu ricotta or a dairy-free cheese alternative.
  • Make Ahead: Prepare the tortellini ahead of time and freeze them before cooking. Just boil them directly from the freezer, adding a couple of extra minutes to the cooking time.