CookEat Recipe
Ricotta Tortelli with Butter and Parmesan
Large hat-shaped pasta filled with ricotta, Parmesan, egg and parsley, served with butter and cheese.
Method
Steps
Step 1
Gather the ingredients: 200 g well-drained ricotta; raviggiuolo or a mixture of the two is an alternative; 40 g finely grated Parmesan for the filling; 1 whole egg and 1 egg yolk for the filling; A little nutmeg and mixed spice; A pinch of salt; 1 teaspoon finely chopped parsley; For the pasta: about 200 g plain flour and 2 eggs, plus flour for rolling; 30 g butter and about 20 g grated Parmesan to serve; Salt for the cooking water.
Step 2
Drain the ricotta if wet. Mix with the 40 g Parmesan, one whole egg, one yolk, nutmeg, mixed spice, salt and parsley. Keep refrigerated while making the pasta. Do not taste the uncooked egg filling.
Step 3
Work the flour and two eggs into a supple pasta dough, adjusting the flour slightly for egg size. Knead until smooth, cover and rest for about 20 minutes. Roll fairly thinly, about 1 mm, and cut round discs roughly 8 cm across. These are larger than small cappelletti.
Step 4
Divide the filling among about 24–25 discs. Fold each into a half-moon and seal the edge, moistening lightly if it has dried. Bring the two pointed ends together and pinch to make a large hat-shaped tortello. The source also allows leaving them as half-moons. Use extra dough trimmings separately rather than overfilling the pasta.
Step 5
Cook promptly in gently boiling salted water until the pasta is tender and the centre of the egg-and-cheese filling reaches 74°C, about 5–7 minutes depending on size. If shaping takes longer, keep finished pieces refrigerated.
Step 6
Lift out carefully and drain well. Toss gently with the melted butter and serving Parmesan and serve immediately. For the cheese alternative, replace the ricotta with the same total weight of raviggiuolo, or use 100 g of each.
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