John Myers
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Truffle Tortelloni with Fresh Goat Cheese Filling
The perfect truffle tortelloni with fresh goat cheese filling recipe with a picture and simple step-by-step instructions.
Egg pasta dough:
- 400 g Diamond flour type 405
- 4 Pc. Eggs
- 1 tbsp Salt
- Possibly a little water and 1 tbsp oil
Filling:
- 250 g Sheep cheese
- 125 g Goat cream cheese
- 125 g Cream cheese
- 2 tbsp Honey
- 1 tbsp Truffle oil
- 4 tbsp Finely grated Parmesan
- Salt pepper
- Italian spices (basil, oregano, thyme …)
Topping:
- 1 Pc. Real truffle shaved
- Grated Parmesan
- Put the flour on a work surface, make a well. Add the eggs with the salt, stir loosely with a fork, cover with flour and gradually knead the remaining flour into the eggs with both hands from the center. Knead vigorously – until the dough is smooth and shiny.
- When there is flour left, add a few drops of water and oil and knead into the dough as well. Cover and let rest for about 10 minutes. If the dough remains in place for a longer time, the surface must be oiled and the bowl covered with a damp cloth.
- You get the most beautiful golden yellow and tender pasta if you knead the flour with only egg yolk, salt and possibly a little water. 100g flour can take 3-4 egg yolks.
- Put the ingredients for the filling in a bowl and mix together.
- Roll out the pasta dough (possibly with a pasta machine).
- Cut the dough into approx. 5 x 5 cm squares, place 1 teaspoon of the filling in the center of the square and fold over half of the dough so that it becomes a triangle and the ends of the triangle fold together to create the typical tortelloni shape.
- Turn the finished tortelloni in flour and let them rest a little on baking paper.
- Bring 5 liters of water with salt and oil to the boil and let the tortelloni soak for 3 minutes, then lift them out individually and place on plates. Pour grated Parmesan, a little truffle oil and the shaved truffle over it and decorate with basil leaves.
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