Finally I did it! For the first time I tried to make homemade filled pasta, “tortelli” in particular! I filled them with a special cheese called “Bagoss” a gluttony made in Bagolino (a little and nice village in Lombardy).
I know that they aren’t perfect but I think that’s a good job 😉
SERVES 4 PEOPLE
READY IN 50’
INGREDIENTS
13 oz fresh egg pasta (here the recipe)
3,5 oz Bagoss cheese
3,5 oz Ricotta cheese
Pepper to taste
All-puporse flour to taste
Water and coarse salt to taste
melted butter to taste
STEP 1: MAKE FRESH EGG PASTA
Click and follow the first 3 steps of the recipe to get fresh egg pasta.
STEP 2: MAKE THE FILLING
Grate finely Bagoss cheese, then place it in a bowl and mix it with Ricotta cheese and pepper.
STEP 3: ROLL OUT
Using a pasta maker or a rolling pin roll out the dough until very thin. All-pupose flour will help you to avoid wetting.
STEP 4: SHAPE TORTELLI
Cut the dough sheet in little squares. Fill each of them with a teapoon of filling. Close them in a half to get a triangle, then twist it on your finger to close the other two ends (pictures will explain it better then me!).
STEP 5: COOK TORTELLI
Cook tortelli in boiling salted water for 4-5 minutes. Drain them and serve them with melted butter!
#getBready &enjoy your meal
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