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Three Cheese Tortelli Recipe
Three Cheese Tortelli
Nadia Santini, Dal Pescatore Santini, Italie
Nadia Santini, Dal Pescatore Santini, Italie
Flavors of Italy
Total time: 15 to 30 minutes
Preparation and cooking time: 20 minutes
Difficulty: Average
Ingredients for 6 servings
- 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
- 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
  1. 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.
  2. 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.
  3. Using a rolling pin or pasta machine, roll the dough out into a thin sheet.
  4. 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.
  5. Drop in boiling salted water and cook for 2 minutes. Drain and place on plates.
  6. 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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