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Recipe : ** Three Cheese Tortelli

Three Cheese Tortelli
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    2 min
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    1 h 02
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Pasta Bread and Rice
Tags:
cheese

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 eggs
  • salt
  • black pepper
  • 80 g pecorino romano or other semi-hard cow's milk cheese
  • 130 g parmesan
  • 80 g sheep's milk cottage cheese
  • 350 g flour
  • 50 g butter
  • 60 g white alba truffle (optional)

  • Recipe preparation steps

  • 1
    Grate the Pecorino Romano and 75 g Parmesan cheeses; using a spatula or the back of a spoon, press the cottage cheesecheese through a fine-mesh strainer and mix with the other cheeses. Add 1 egg and combine well. Salt to taste; refrigerate.
  • 2
    Combine the flour and salt for the dough. Beat 3 eggs, adding as much as necessary to the flour and salt to make a firm pasta dough. Knead well; cover and let rest for 30 minutes.
  • 3
    Using a rolling pin or pasta machine, roll the dough out into a thin sheet.
  • 4
    Place walnut-sized mounds of filling about 3" apart on one half of the pasta. Cover with the remaining dough. Press down firmly between the dollops of filling, pressing out any air pockets, and with a knife or pastry wheel cut out round or square tortelli as desired.
  • 5
    Drop in boiling salted water and cook for 2 minutes. Drain and place on plates. Drizzle with hot melted butter and sprinkle with the remaining Parmesan. Shave the white truffle over top and season with freshly ground black pepper.
  • Ready !