- 200g 00 pasta flour
- 2 whole eggs
Ricotta and Lemon Filling
- 200g ricotta
- Zest of ½ lemon
- Grated Parmesan
- Salt & Black Pepper
Place your flour and salt on a board or kitchen surface, make a well in the middle. Gently whisk your eggs and olive oil with a fork.
Pour the egg mix into the well. Using your hand like a paddle, work the mixture for 5 minutes until all the flour and egg is incorporated and the dough is hard and springy. Cling film your dough and allow to rest in the fridge for 20 minutes before rolling.
For the Ricotta & Lemon filling
Drain and dry the ricotta slightly using a sieve, before mixing with the lemon zest and parmesan.
Season with salt, pepper and nutmeg to taste.
Mix is ready to use and can be spooned onto your pasta when needed.
To serve- cook the tortelli for a couple of minutes in salted boiling water, then drain and dress with olive oil, chopped marjoram and toasted pine nuts.