We all know I love all carbs, and in particular pasta. I also love cheese and herbs, so really there was no question that stuffed pasta would eventually work its way into my regular meal plan.
For the dough I use either this recipe that I shared before, or simply flour, a bit of olive oil, one egg and enough water to make the dough hold together without being sticky - my apologies, I don't measure for a lot of recipes.
Of course I didn't measure for the filling either, but I really don't see how you can go wrong here. I just mixed a container of organic ricotta cheese, grated parmesan cheese and some shreds of mozzarella. Too much mozzarella will make the filling chewy - not disastrous, but easily avoided. Into the cheese I mixes a blend of fresh herbs from my garden; basil, thyme, parsley, oregano and chives. Add salt and pepper, and you've got a winner.
I rolled the dough through my pasta maker, and then cut circles using a glass. Add a dab of the filling in the center of each, fold the circle in half and pinch the edges closed, fold in half lengthwise and pinch the corners together, and voila! Perfect little tortellini.
Topped with butter or olive oil and some more cheese, this is a tasty dish with green beans or salad or any veggie on the side. I've found this is a great dinner to make when having a friend or two over - extra hands make the process go a little faster and who doesn't love cooking together?
What's your favorite pasta?
Nice job with the pasta!
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