Tortellini

Indulge in homemade tortellini filled with creamy ricotta and Parmesan, accented by a hint of nutmeg. This Italian classic is perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon nutmeg
• 1 tablespoon olive oil
• to taste salt salt
• to taste pepper black pepper

Method

1. 1

   Make the pasta dough by placing flour on a clean surface and creating a well in the center. Add eggs and a pinch of salt into the well. Gradually mix the flour into the eggs until a dough forms.

2. 2

   Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

3. 3

   Prepare the filling by mixing ricotta, grated Parmesan, nutmeg, salt, and pepper in a bowl until well combined.

4. 4

   Roll out the rested dough into thin sheets (about 1/16 inch thick) using a pasta machine or rolling pin. Cut into 2-inch squares.

5. 5

   Place a small amount of filling (about a teaspoon) in the center of each square. Fold the square into a triangle and press the edges to seal. Then, bring the two corners of the triangle together to form the tortellini shape.

6. 6

   Boil a large pot of salted water. Cook the tortellini in batches for about 3-5 minutes or until they float to the surface. Drain and toss with olive oil.

7. 7

   Serve warm, optionally topped with additional Parmesan cheese and fresh herbs.