Tortellini with cheese
4 servings
45 minutes
Cheese tortellini is a refined dish of Italian cuisine, originating from the Emilia-Romagna region. These small rings of thin dough filled with delicate cheese filling have a velvety texture and harmonious flavor – the softness of ricotta combines with the spiciness of parmesan. The finished tortellini, enveloped in butter with marjoram, acquire a special aroma and richness. They are served hot, either as a standalone dish or as an addition to a light sauce. Traditionally, tortellini symbolize the coziness of home cooking, and their preparation is a true art passed down through generations.
1
First, prepare the filling. In a bowl, combine ricotta, parmesan, and any easily melting cheese (like fontina), grated finely, and 1 egg. Mix well, add salt and pepper.
- Ricotta cheese: 200 g
- Grated Parmesan cheese: 50 g
- Cheese: 50 g
- Chicken egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste
2
For the test, pile the sifted flour on the work surface, add a pinch of salt and 4 eggs. Knead a firm, elastic dough (knead for at least 10 minutes). If the dough is too stiff, add a little olive oil. Wrap the dough in a clean towel and let it rest for 30 minutes.
- Wheat flour: 400 g
- Salt: to taste
- Chicken egg: 5 piece
3
Then roll out the dough into a thin layer and cut into squares. Place the filling in the center, fold the square diagonally, pinch the edges, and connect the ends like regular dumplings.
- Ricotta cheese: 200 g
4
Drop the tortellini into a large pot of boiling salted water.
- Salt: to taste
5
While they are cooking, melt butter in a saucepan and mix with half of the marjoram. Use a slotted spoon to remove the floating tortellini. Let them drain well and place on a plate. Drizzle the cooked tortellini with marjoram butter, sprinkle with chopped marjoram, and serve hot.
- Butter: 2 tablespoons
- Marjoram: 1 bunch