100% whole grain fresh milled tortellini
How to make freshly milled tortellini at home - quick and easy!Scaled Ingredients
- Dough Ingredients:
- 94 g wheat berries, Durum
- 63 g egg, whole (5 eggs)
- Filling Ingredients:
- 38 g swiss chard (or spinach, chopped fine or precooked and dried)
- 13 g egg, whole (1 egg)
- 105 g cheese, ricotta
- 31 g cheese, pecorino romano
- 0.8 g sea salt (1 tsp)
Portions
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Directions
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Make the Pasta Dough:
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Mix the flour with the salt.
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Add eggs to a well in the center of the flour, and mix until well combined with a spatula or your hands.
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Let rest 10-15 minutes, covered so it doesn't dry out
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Make the Filling:
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Mix the ricotta, egg, and spinach or chard until well combined.
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Making the Tortellini:
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Roll the dough very thin on a floured surface, dusting the dough with flour as needed so the rolling pin does not stick. Note: the pasta will swell up and become thicker once cooked, so go thinner than you'd think.
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Cut the dough into squares, approximately 2.5 - 3" across.
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Brush the square with water using a pastry brush.
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Place 1 tsp of filling into the center of the square. Do not overfill, or it will escape when you cook them.
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Bring opposite corners together to form a triangle and seal the edges with your fingers
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Roll the longer end of the triangle over, towards the point of the triangle. Wrap the two pointed sides around your finger and seal them together.
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Set the tortellini on a tray not touching each other so they can dry as you make the rest.
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Cooking and Storing:
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Cook the tortellini for a minute or two in salted, boiling water and remove with a slotted spoon.
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You may freeze the tortellini uncooked, individually on a tray, and then together in a bag once frozen so they don't stick together. Cook directly from frozen for a few minutes longer.