Tortellini with cheese
Tortellini - Italian dumplings made from unleavened dough with meat, cheese or vegetables - are considered the pride of Bologna. The Bolognese claim that tortellini is shaped like a rosebud...
Ingredients
Servings 4 servings- 40 g peeled and lightly toasted pine nuts
- 50 g grated fontina (or any easy-melting cheese)
- egg - 1 pc
- salt
- salt
- 200 g ricotta
- For test:
- egg - 4 pcs
- butter - 2 tbsp.
- grated parmesan cheese - 50 g grated
- 1 tbsp chopped marjoram greens
- flour - 400 g
Cooking
Step 1
First prepare the filling. Put cottage cheese, all cheese, egg in a bowl. Mix well, salt and pepper. For the dough, pour the sifted flour in a slide on the desktop, add a pinch of salt and 4 eggs. Knead a stiff elastic dough (knead for at least 10 minutes). If the dough is too tight, add a little olive oil. Wrap the dough in a clean towel and leave for 30 minutes, then roll out into a thin layer and cut into squares. Put the filling in the middle, fold the square diagonally, pinch the edges and connect the ends, like with ordinary dumplings. Place the tortellini in a wide pot of boiling salted water. While they are cooking, melt the butter in a saucepan, mix with half the marjoram. Remove pop-up tortellini with a slotted spoon. Let the water drain well and put on a dish. Pour the finished tortellini with marjoram oil, sprinkle with pine nuts, chopped marjoram and serve hot.