Tortellini with ricotta and formaggi

Ingredients for 4 servings:

• 400 g flour
• 4 eggs
• 2 tbsp oil
• possibly water
• 500 g ricotta or low-fat curd cheese
• 100 g cheese (Pecorino), grated (alternatively Parmesan)
• 2 eggs
• Salt and pepper, nutmeg
• Herbs, as desired
• 50 g butter
• 2 tbsp olive oil
• salt and pepper
• Cheese (Pecorino), grated (alternatively Parmesan)

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Homemade tortellini, easy to make, very versatile and always delicious!

For the dough, first sift the flour into a large bowl. Add the eggs, oil, and salt and whisk with some of the flour until a soft dough forms, ideally with a whisk. Then, using the dough hook of a hand mixer, knead it with the remaining flour until you have a smooth, elastic, and, above all, not too stiff dough. Wrap in cling film and let it rest in the refrigerator for at least 1 hour. In the meantime, for the filling, mix the ricotta or low-fat quark with the grated cheese and eggs, and season with salt, pepper, and nutmeg. If you like, you can refine the mixture with a few herbs. It’s best to refrigerate again until ready to use. Roll out the dough thinly on a lightly floured surface—the thickness should be only about 1-2 mm—and cut out circles about 6 cm in diameter. You can knead the remaining dough again with slightly damp hands and roll it out again, making sure that the dough isn’t too dry and that your work surface is still thoroughly dusted with flour! Place about 1-2 teaspoons of the cheese filling into the center of each dough circle. Brush a little water along the outer edge of one half of the circle, fold the other half over it and press it together carefully. Now pull the two pointed ends together over the filling so that the filled part is pushed onto the pressed-down edge above. Just press the two pointed ends together firmly – done! Do the same with the other dough circles and set the finished tortellini aside on a well-floured surface! Bring a large pot of water to a boil, add salt and gradually add the tortellini until they float to the surface. Remove with a slotted spoon and refresh immediately in cold water if possible. Then transfer to a bowl and keep warm (e.g., with a lid). Heat the butter and oil in a pan, season with salt and pepper, and pour over the tortellini. Sprinkle with grated Pecorino or Parmesan cheese. Toss well before serving!