I am one of those people that tends to obsess about things. I am a worrier, but in this case I’m talking about stuff I enjoy. If I have a show that I really like I will buy every season and look things up online. If I have an author that I like (especially if it is a series of books) I will not only get all the books (thank you ebay) but will carefully, eagerly watch their newsletters and alerts for the publication date of their new books (I cannot tell you how much I hate it when those dates get pushed back!)
But books and tv are not the only things I obsess about. When I first started thinking about getting a pasta machine, I looked up every tip and recipe I could find and made many plans for the things I wanted to make. Well finally those plans are back on track and I can make one of my favorite types of pasta.
These aren’t quite as good as ravioli (not as much cheese hehe) but I have always found these cheese filled and beautifully folded bits of dough kinda enchanting. This would definitely go under the title of possibly-too-much-work-to-be-worth-it but I knew this was something I had to try at least once.
I’ve looked at many different instructions, and even found a video with a real Italian grandmother making these things so I’ve taken step by step pictures, just in case one of you find yourself with a few hours to blow and decide to give it a try
Unfortunately I used the cheese left over from the pizza, and added ricotta, garlic and a few other things so I don’t have exact amounts for you, but you can use the same recipe I used for the ravioli.
Roll out the dough just a little thinner than you would roll it for pasta. Let the dough rest for approximately 30 minutes, then cut the dough into approximately 3×3 inch squares.
Cover all but one square and place it at an angle(like a diamond). Lightly brush the egg wash over the square, leaving one small corner dry.
Take about a quarter teaspoon of the cheese filling, place it at the corner opposite the dry one and begin rolling upwards, stopping at the dry spot.
Flatten it out carefully, making sure to get all the air out.
Pick up the tortellini and holding the cheese-filled part, roll one corner towards the middle and brush with the egg wash.
Roll the other corner in and smooth it carefully to make a good seal.
To cool, boil for a few minutes until they begin to float. Make sure to taste one for doneness before draining. Enjoy
Though this is a lot of work, it’s hard to beat homemade. Just look at the difference with homemade and store-bought.
This is so tasty and cheesy, it’s well worth the effort.