Three Cheese Tortelli, an Italian recipe from Nadia Santini on the Worldwide Gourmet

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Recipes>Three Cheese Tortelli

Three Cheese Tortelli Recipe

Recipe

Nadia Santini, Dal Pescatore Santini, Italie

Total time: 15 to 30 minutes

Preparation and cooking time: 20 minutes

Difficulty: Average

Ingredients

Ingredients for 6 servings

Filling

- 75 g (3 oz.) Pecorino Romano or other semi-hard cow's milk cheese

- 75 g (3 oz.) Parmesan

- 75 g (3 oz.) sheep's milk cottage cheese

- 2 eggs

- A pinch of salt

Pasta

- 350 g (12 oz.) flour

- 4 eggs

- A pinch of salt

To finish

- 50 g (3 tbsp.) butter

- 50 g (2 oz.) Parmesan

- 60 g (2 oz.) White Alba Truffle (optional)

- Black pepper

Method

Grate the two hard cheeses; using a spatula or the back of a spoon, press the cottage cheese through a fine-mesh strainer and mix with the other cheeses. Add the egg and combine well. Salt to taste; refrigerate.
Combine the flour and salt for the dough. Beat the 3 eggs, adding as much as necessary to the flour and salt to make a firm pasta dough. Knead well; cover and let rest for 30 minutes.
Using a rolling pin or pasta machine, roll the dough out into a thin sheet.
Place walnut-sized mounds of filling about 8 cm (3") apart on one half of the pasta. Cover with the remaining dough. Press down firmly between the dollops of filling, pressing out any air pockets, and with a knife or pastry wheel cut out round or square tortelli as desired.
Drop in boiling salted water and cook for 2 minutes. Drain and place on plates.
Drizzle with hot melted butter and sprinkle with Parmesan. Shave the white truffle over top and season with freshly ground black pepper.

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