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Homemade cheese tortellini

Based on 7 ratings
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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“You can use a stand mixer with dough hooks to knead the pasta dough if you'd like, then run it through a pasta machine—but it can also be done without those tools. However, it’s important that the dough gets properly kneaded, so that it’s not dry when rolled out, which is why I suggest working in batches. Enjoy!”

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
50 g Parmesan cheese
200 g ricotta cheese
280 g semolina
eggs
2 tbsp water
1 tbsp olive oil
½ lemon
100 ml pasta water
1 clove garlic
2 sprigs rosemary
2 sprigs thyme
1 tsp sugar
4 tbsp balsamic vinegar
60 g unsalted butter
50 g arugula
salt
pepper
flour (for dusting)

Utensils

  • 2 bowls
  • plastic wrap
  • grater
  • rolling pin
  • bench scraper
  • pastry brush
  • saucepan
  • slotted spoon
  • sieve
  • cutting board
  • knife
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
601
Protein
24 g
Fat
29 g
Carb
59 g
  • Step 1/5

    Add semolina and salt to a work surface. Make a well in the middle and crack eggs into it, then add water and olive oil. Knead with your hands until a smooth dough forms. Shape the dough into a ball and transfer to a bowl. Cover with plastic wrap and let rest in the fridge for at least 30 min.
    • 280 g semolina
    • eggs
    • 2 tbsp water
    • 1 tbsp olive oil
    • salt
    • bowl
    • plastic wrap

    Add semolina and salt to a work surface. Make a well in the middle and crack eggs into it, then add water and olive oil. Knead with your hands until a smooth dough forms. Shape the dough into a ball and transfer to a bowl. Cover with plastic wrap and let rest in the fridge for at least 30 min.

  • Step 2/5

    Grate the Parmesan. Separate the egg white from the egg yolk with the remaining egg, and set aside the egg white. Mix egg yolk with the Parmesan and ricotta. Zest the lemon over the bowl then add some lemon juice, too. Season to taste with salt and pepper.
    • 50 g Parmesan cheese
    • egg
    • 200 g ricotta cheese
    • ½ lemon
    • pepper
    • grater
    • bowl

    Grate the Parmesan. Separate the egg white from the egg yolk with the remaining egg, and set aside the egg white. Mix egg yolk with the Parmesan and ricotta. Zest the lemon over the bowl then add some lemon juice, too. Season to taste with salt and pepper.

  • Step 3/5

    Roll out the dough on a well-floured surface as thinly as possible. Divide the dough into approx. 2 x 2-in. (6 x 6 cm) squares. Add approx. 1 tsp of ricotta filling to the center of each square. Brush the edges with egg white, fold in half to make a triangle, and press the edges firmly. Pick up the bottom corners and bring them toward each other. Tuck one corner just behind the other and press to secure it in place. Repeat until there’s no dough or filling left.
    • flour (for dusting)
    • rolling pin
    • bench scraper
    • pastry brush

    Roll out the dough on a well-floured surface as thinly as possible. Divide the dough into approx. 2 x 2-in. (6 x 6 cm) squares. Add approx. 1 tsp of ricotta filling to the center of each square. Brush the edges with egg white, fold in half to make a triangle, and press the edges firmly. Pick up the bottom corners and bring them toward each other. Tuck one corner just behind the other and press to secure it in place. Repeat until there’s no dough or filling left.

  • Step 4/5

    Bring a saucepan with salted water to a boil. Add tortellini and let cook for approx. 3 min., or until they float to the surface. Use a slotted spoon to fish the tortellini from the water. Reserve some of the pasta water.
    • salt
    • 100 ml pasta water
    • saucepan
    • slotted spoon
    • sieve

    Bring a saucepan with salted water to a boil. Add tortellini and let cook for approx. 3 min., or until they float to the surface. Use a slotted spoon to fish the tortellini from the water. Reserve some of the pasta water.

  • Step 5/5

    Crush the garlic, leaving the skin on. Finely chop the rosemary and thyme. Caramelize sugar in a large pan, then deglaze with balsamic vinegar and let reduce for approx. 2 min. Add garlic, herbs, butter, some pasta water, salt, and pepper, and bring to a simmer. Add tortellini to the sauce, tossing gently to coat in the sauce. Plate, then sprinkle arugula over and drizzle with more olive oil, if desired. Serve immediately and enjoy!
    • 1 clove garlic
    • 2 sprigs rosemary
    • 2 sprigs thyme
    • 1 tsp sugar
    • 4 tbsp balsamic vinegar
    • 60 g unsalted butter
    • 50 g arugula
    • cutting board
    • knife
    • frying pan
    • cooking spoon

    Crush the garlic, leaving the skin on. Finely chop the rosemary and thyme. Caramelize sugar in a large pan, then deglaze with balsamic vinegar and let reduce for approx. 2 min. Add garlic, herbs, butter, some pasta water, salt, and pepper, and bring to a simmer. Add tortellini to the sauce, tossing gently to coat in the sauce. Plate, then sprinkle arugula over and drizzle with more olive oil, if desired. Serve immediately and enjoy!