But that’s okay, I wasn’t going anywhere. So I turned on the TV to watch the presidential inauguration, pulled up a stool, and folded. And folded. And folded.
By the time my high school’s marching band passed the presidential viewing stand in the inaugural parade, at approximately 6:08 P.M., I had folded 88 tortellini. (And cried a little bit watching those kids perform with such pride. Whew.)
Needless to say, I recommend making this recipe with one or two people to help. Or perhaps halve the recipe. But don’t be scared off altogether… homemade tortellini is too delicious to pass up.
Homemade Cheese Tortellini
- one batch homemade pasta
- 1 cup whole-milk ricotta
- 1/2 cup shredded parmesan
- 1/4 cup chopped fresh spinach, basil, or parsley
- pinch of nutmeg
- salt and pepper, to taste
- 1 egg
- egg wash (1 egg mixed with 1 tsp. water)
Roll out pasta into long, thin sheets using a rolling pin or pasta roller. Slice into 4-inch squares. (Alternatively, you can use wonton wrappers.)
Stir together ricotta, parmesan, your chosen herb, and nutmeg. Stir in salt and pepper to taste, and then stir in the egg.
Place 1/2 tsp. of filling in the center of each pasta square and fold tortellini following the steps below.
Cook pasta in boiling water for 4-6 minutes or freeze for later use.
Makes approximately 85 tortellini, or about 42 oz.
Source: Slightly adapted from Alton Brown.
Nutrition facts (per 10 tortellini): 360 calories, 8.4 g fat, 55.2 g carbs, 4.7 g fiber, 16.4 g protein.