Delicious and delicate ricotta-filled tortelloni perfect for a special occasion or a delightful homemade dinner.
Prep
60 min
Cook
10 min
Total
70 min
Servings
4
Difficulty
Medium
Ingredients
Pasta Dough
Ricotta Filling
Instructions
Make the pasta dough
In a large bowl, mix the flour and salt. Make a well in the centre and add eggs and olive oil. Mix with a fork until it comes together, then knead on a floured surface for 8-10 minutes until smooth.
Pro tip: If the dough is too dry, add a teaspoon of water at a time.
Let the dough rest
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Prepare the ricotta filling
In a bowl, combine ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until smooth and set aside.
Pro tip: Ensure the ricotta is well-drained to prevent a watery filling.
Roll out the pasta dough
Divide dough into four pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin, about 1mm thick.
Pro tip: Keep unused dough covered to prevent drying out.
Shape the tortelloni
Cut the pasta sheets into squares (about 7.5cm x 7.5cm). Place 1 tsp of filling in the centre of each square, fold into a triangle and seal the edges. Bring the corners together to form a ring.
Pro tip: Use a bit of water to help seal the edges.
Cook the tortelloni
Bring a large pot of salted water to a boil. Add tortelloni and cook for 3-4 minutes until they float. Drain and serve immediately.
Pro tip: Don't overcrowd the pot; cook in batches if necessary.
Tips & Tricks
Serving Suggestions
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