Tortellini with cheese

Tortellini with cheese

Tortellini cheese – Italian dumplings made from unleavened dough with meat, cheese or vegetables – are considered to be the pride of Bologna. Bolognese say that tortellini is shaped like a rose bud …

Tortellini cheese

  • 40 g peeled and lightly toasted pine nuts
  • 50 g grated Fontina (or any easy melting cheese)
  • egg – 1 pc
  • salt
  • 200g ricotta

For the dough:

  • egg – 4 pieces
  • butter – 2 tbsp
  • grated parmesan cheese – 50g grated
  • 1 tbsp. l. chopped herbs marjoram
  • flour – 400 g

First, prepare the stuffing. Put in a bowl of cottage cheese, whole cheeses, eggs. Mix well, season with salt and pepper.
To test the sifted flour pour slide on the desktop, add a pinch of salt and 4 eggs. Knead elastic dough (knead for at least 10 min.). If the dough get too stiff, add a little olive oil.
Wrap the dough in a clean towel and leave for 30 min., And then roll out into a thin layer and cut into squares.
Stuffing put into the middle, fold the square diagonally, pinch the edges and connect the ends as conventional ravioli.
Lower the tortellini in a wide saucepan of boiling salted water.

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As long as they are cooked, melt in a saucepan the butter, mix with half the marjoram. Pop tortellini remove with a slotted spoon.
Writing a good drain water and put it on a dish.
Ready-made tortellini sprinkle marjoram, sprinkle with pine nuts, chopped marjoram and serve definitely hot.

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