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If you are new to making homemade pasta, this is an easy shape to create.
If you are not familiar with tortellini, it is a small ring shaped pasta filled with almost anything you have in your fridge. It is often called the "navel shaped" or "belly-button" pasta.
This recipe is for a single serving of pasta with a Ricotta & Mushroom filling, but do a quick search for tortellini filling and you will find that almost anything can go in them.
Pasta Ingredients:
1 cup + 1 tbs 00 flour
4 tbs bread flour
2 egg & 1 egg yolk
1 tbs olive oil
Ricotta & Mushroom Filling:
3/4 cup ricotta
1 cup mushrooms
1 egg yolk
1/3 cup parmesan
1 tsp nutmeg, freshly grated
1 tsp salt
Helpful Tools:
Pasta machine
2.5 in circle pasta cutter (squares can also be done if cutting manually)
Directions:
On your work surface, add the 00 flour and then make a well in the middle.
Add the egg and olive oil in the well and use a fork to mix the eggs till it is combined.
Slowly start folding the flour into the egg mixture till it is completely combined, adding a a little bread flour as needed.
Once the dough has come together and is not sticky, work the dough for about 5 minutes.
Cover with plastic wrap and let sit for 30-60 min.
Saute the mushrooms then dice finely. In a small bowl, add the ricotta cheese then gently mix in the mushrooms till you find a good mixture you like. Add the Parmesan and taste. Add salt if needed. Lastly add the egg yolk and mix till combined.
Roll the pasta out to #5 on your pasta machine. This is a thin but not see thru thickness.
Cut 2.5 in circles or 2.5 in square. Add 1 tsp of the filling to each shape then bush the outer edges with a little water.
To form, fold the shape in half covering the filling. If making square, fold diagonally so the tips meet then pull the ends together and press to seal. Here is a small picture to help:
Place the formed pasta on to a lightly floured sheet pan.
When ready add to boiling water for about 3 min to cook.
Sauce with brown butter or your favorite pasta sauce. A little Parmesan or ricotta on top when serving will complete the dish.
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