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Cook: Homemade Tortellini with Fresh Ricotta Filling

Last Saturday I woke up, made a batch of fresh homemade ricotta, bought a bottle of wine, and made the drive to Worcester, Mass with the promise of homemade fresh tortellini spurring me on.  My friend Grace has been talking about her and her brother Justin’s fresh pasta making skills for a while now, so I finally took her up on her offer to teach me.  Also, I love pasta.  This isn’t news.

There are going to be more editions to the Adventures in Worcester series, namely the best bread I may have ever put in my mouth, but today is all about the pasta.
Tortellini!  Cute, right?
Drama shot.  Grace has some cool lighting in her kitchen.
We ate these babies with some amazing roasted red pepper and tomato sauce (recipe coming soon, courtesy of Grace!), a Greek salad made with heirloom tomatoes that rocked my world, and bread. Oh, that bread.  Don’t worry, you’ll get to see that recipe too.
I don’t know if it was my satisfaction of learning a new kitchen skill or the fact that they were truly delicious that made me enjoy this meal so much.  It could of been that I got to watch and learn and snap a few photos while everyone else did most of the work.  Or the fact that her kitchen can fit more than 1 person.  That’s a luxury, man.
No.  I think it was because they were so delicious.  That’s the true reason why this meal was so enjoyable.  That, and a fun afternoon with fun friends.
So, Grace and Emily, you of Worcester fame, thank you for inviting me to your fair city.  And thank you Justin, for teaching me the art of pasta making.  I had a fantastic time, and we should really all do it again sometime.  I mean, I’m always down for a carb-fest.  Read the archives.
Here’s the recipe, although I think some of it was changed based on what Justin thought best!
Fresh Tortellini
For the pasta:
  • 2 eggs
  • 2 and 1/3 cups fine semolina flour, plus more depending on the consistency of your dough
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 2/3 cup warm water
For the filling (ricotta, goat cheese, herbs):
  • 1 cup ricotta cheese (homemade if possible!  which it totally is!  Go make some cheese!)
  • 5 ounces soft goat cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped thyme
  1. To make the filling, combine the cheeses and seasonings and mix until smooth.  Taste for seasonings and adjust if necessary.  Set aside.
  2. For the pasta, in a large bowl, crack two eggs and whisk them with a fork.  Add flour, water, olive oil, and salt to the eggs and mix with a fork until the dough has just come together.  Adjust with more flour if the dough seems to wet.  Knead a couple of times until the dough forms a ball.
  3. Lay the rolled out dough onto a flour surface and cut into circles using a glass or biscuit cutter.  Reuse the leftover dough.
  4. To make the tortellini, add about a marble’s size amount of filling to the center of the pasta dough circle.  Wet your finger and run it along one edge, then fold the dough over the filling to make a half-moon.  Be sure to seal the edges well.
  5. Take the half-moon and wrap it around your finger, pinching where the dough meets.  You should have something that resembles a rose bud.  Fold the “petals” backwards.  Repeat until all of the dough is used.
  6. Bring a large pot of salted water to a boil.  Add the tortellini and cook for about 3-4 minutes, until al dente.
  7. Serve either with roasted red pepper and tomato sauce or a light butter sauce with herbs.  They don’t need much–they’re delicious on their own!
If you have a pasta maker, enjoy!  If you don’t, like me, go buy one at Amazon and then enjoy!  Pasta for everyone!

One thought on “Cook: Homemade Tortellini with Fresh Ricotta Filling

  1. The flour that you used After you made the dough to keep it from sticking to the table is Semolina though,right? might need to make that clear. Someone might not realize that and have really sticky dough from using white flour. just a thought. Your Blog is very Professional Hats. I am so very proud of you Hatsie. Wow,what a difference 10 years makes. love,Ann Hubbard Hollandsworth

    P.s. What are the greens on the plate? Whatever they are,they look de-lish!

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