Nothing beats a nice home-cooked meal. My husband Lulu is coming home tomorrow night and we’re going to celebrate the romantic day with tortellini pasta I made from scratch.
To do so, I prepared pasta sheets and made a filling of artichokes, oil cured olives and ricotta cheese. I tested a small batch already and stored the rest in the refrigerator until the day comes. I can’t wait to see his reaction!
1. Info for Homemade Tortellini Pasta Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Homemade Tortellini Pasta Recipe
- 6 tablespoons all-purpose flour, + 2 tablespoons
- ¼ cup semolina flour
- 1 whole egg, at room temperature
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ cup olive oil
- 10 oil-cured olives, pitted and chopped
- 3 artichoke hearts, coarsely chopped
- 4 tablespoons flat-leaf parsley, finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper, freshly cracked
- 1 lemon, zested and freshly squeezed
- ½ (15-ounce) package ricotta cheese
- 1 yellow onion, thinly sliced
- ¾ (25.5-ounce) jar marinara sauce, store-bought
- ¼ cup Emmental cheese
3. Directions:
- In a mixing bowl, lightly beat the egg with sugar.
- In a large mixing bowl, add the all-purpose flour, semolina flour and ¼ teaspoon salt. Form a well and place the egg mixture into the indentation. Form a dough ball and knead the dough until combined. Drizzle with 1 tablespoon oil. Cover with a damp towel, place the bowl in a warm spot and let rest for about 1 hour.
- The dough should be neither too sticky nor too dry. Dust a flat work space (or a board) with a generous amount of all-purpose flour. Roll out the dough ball with a rolling pin, then pass through a pasta roller machine, using the thickest setting. Dust the pasta sheet with a little flour on both sides to prevent it from sticking to the machine. Repeat 2-3 times. For the last time through, use setting "6" of the Kitchenaid flat roller pasta attachment. Using, 2¾" metal circle cutter, cut dough disks. Using the remaining dough, roll back into the pasta roller and form more disks.
- Cover with a kitchen towel while preparing the ricotta filling.
- For the ricotta filling: In a 5-quart non-stick pot, heat 2 tablespoons oil. Add the onions and cook for 5 minutes until softened and lightly golden. Turn off the heat, transfer 1-2 tablespoons onions into a mixing bowl and reserve the rest for the tomato sauce.
- In the mixing bowl, add the ricotta cheese, garlic powder, lemon zest, lemon juice, 3 tablespoons parsley, the olives and artichokes. Season with salt and pepper. Mix until well incorporated.
- Forming the tortellini pasta: Place a tortellini wrapper on the working space. Place a small mound of ricotta filling (about 2 teaspoons) in the middle of the tortellini. Dip your finger in a small bowl of water and moisten around the edge of the tortellini wrapper. Fold in half, forming a half moon. Lift the curvy side up, forming a little "cowboy hat", then moisten both ends and join them, pointing them down. Seal by pressing firmly. Chill in the refrigerator (up to 3-4 days) if preparing in advance.
- Boiling the tortellini: Fill a large stockpot with water and bring to a boil. When the pasta is cooked (floats to the surface but is still in shape and firm), salt with water, lower the heat and cook for another minute.
- When you’re ready to serve, re-heat the onions in the 5-quart same non-stick pot. Using a slotted spoon, transfer the tortellini pasta to the pot, removing as much pasta water as possible. Cook for 2 minutes until fragrant and add the tortellini to the same pan. Toss well for 2-3 minutes until lightly golden. Transfer to a platter. Add the marinara sauce and cheese. Bring to a boil and cook for 2-3 minutes. Return the tortellini pasta, cover and turn the heat down to low for about 3 minutes.
- Adjust seasoning. Add more salt if necessary.
- Garnish with parsley and serve immediately.
- Bon appétit!
