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Cheese stuffed tortellini recipe

Cheese stuffed tortellini recipe

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To do the tortellini stuffed with cheese you’re going to have to make the tortellini pasta from scratch. Although they already sell pasta that can be used, a pasta made by yourself is always much better, since it is healthier and the size of the tortellini will depend on your personal taste.


For the pasta:

  • 300 gr. Of flour
  • 3 eggs
  • 1 tablespoon of salt
  • Olive oil

For the filling:

  • 150 gr. grated parmesan cheese

Preparation of tortellini stuffed with cheese

  1. Sift the flour into a large bowl and add the tablespoon of salt in the center, mixing well.
  2. Beat the eggs and mix them with a good drizzle of olive oil, until the mixture is homogeneous.
  3. Now, without stopping beating in a single moment, you are going to pour the flour, using electric rods or the mixer to achieve a homogeneous dough.
  4. When you can’t beat it anymore, use your hands, well floured, to mix well.
  5. Form a ball and let it rest for about 15 minutes in the fridge.
  6. Flour a flat surface and put the ball ball in the center so that it does not stick to the surface. Use the rolling pin to roll. Form a ball and knead again.
  7. Try to form a perfect rectangle and, with the help of a pizza cutter or a knife, cut several squares of a not too large size, unless you want the tortellini to be very large.
  8. Put a little grated cheese on each square and now you will have to shape it into the tortellini, for which: first fold into a triangle, pressing the edges tightly so that they stick together. If you see that they cannot be glued, it is because the paste has stuck, but that is easily solved with a little water. Now, use your index finger on the tip of the triangle and with the other hand join the vertices of the base through your finger. You turn them a bit and you already have your tortellini.
  9. Repeat the process until you have all the cheese-filled tortellini you want.
  10. Put a saucepan on the fire, with enough water and cook the tortellini, for several minutes until they are very tender.

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