Homemade Tortellini Pasta

Ingredients:

Tortellini

• 0.5 cup ricotta
• 1/4 tbsp. grated parmesan
• 2 tbsp chopped spinach
• 1 egg
• 1/4 tsp freshly ground black pepper
• 1 pinch of freshly grated nutmeg
• Fresh pasta, see recipe below
• 1 egg, beaten with 0.5 tsp water

Fresh pasta

• 3 cups premium flour
• 2 large eggs
• 3 tablespoons of water
• 1 teaspoon olive oil
• 0.5 tsp salt

Preparation:

1. In a bowl, combine all ingredients except the pasta and egg mixture.
2. Knead the pasta dough and roll it out by hand or with a pastry machine. Using a round cookie cutter, cut out circles of dough 3–4 inches in diameter. Spoon 1/4 teaspoon of filling into the center of each circle. Brush one half of the circle with egg wash and fold the dough over to enclose the filling. Fold the corners down to form tortellini.
3. Drop the tortellini into 2 liters of boiling salted water, in batches. Cook for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon.

4. Homemade Tortellini Pasta

   
   Place flour on a clean work surface and make a well in the center. In a measuring cup, combine the eggs, water, olive oil, and salt. Gradually pour the liquid mixture into the flour and mix with two fingers until the dough comes together. You may not need all the flour. If you're rolling the dough with a pasta machine, you can shape the dough into a disk now and wrap it in plastic wrap. Refrigerate for 1 hour. If you're rolling the dough by hand, knead it on a floured work surface for 8-10 minutes.

5. Option in food processor

   
   In the bowl of your food processor, combine the flour and salt and pulse 2-3 times. In a liquid measuring cup, whisk together the eggs, water, and olive oil. Without stopping the processor, pour this mixture in a steady stream and continue beating until the dough begins to pull away from the sides of the bowl. Next, roll out the dough using a pasta machine.