Tortellini With Pesto
Today I had to prune my basil and oregano "garden", so I decided to make pesto... and Tortellinis, but I had to ask mom for help because I did a lot of pasta dough, we made about 90 , mi mom´s tortellinis looked like a flower but mine like a b... baby´s cheeks :D
You can fry the leftover dough and sprinkle with sugar
For the Tortellini:
3 ½ cups all purpose flour.
3 tablespoons water.
1 tablespoon oil.
½ teaspoon salt.
400 grams ricotta cheese.
¼ teaspoon pepper.
½ teaspoon salt.
2 cloves of garlic (mashed).
½ cup of coppa or salami. (Cut).
½ tablespoon oregano (dried).
For the dough.
1- Place the 3 cups of flour in a mound on the table. Put the eggs, water, oil and salt in the center
2- Mix the eggs together with a fork or the tip of your fingers, gently incorporate the flour into the egg mixture a little at a time until all the ingredients are well incorporated.
3- If the mixture is too wet and sticks to your fingers, add some flour to it and rub your hands with flour.
4- Knead the pasta dough as you would bread dough until it is smooth, about 5 minutes, let rest for 30 minutes.
5- Cut the dough into two parts and roll with a rolling pin, it should be very thin.
6- Cut circles with a cutter or glass.
7- Put some filling in the center of each circle, fold over and seal the sides, then pull the two corners together and seal well.
8- Let them rest, uncovered for 10 minutes and the put then in salted boiling water, after they float, let boil for two minutes and take them out of the water.
For the Filling:
1- Mix all the ingredients together until they look like soft dough.
For the pesto.
2 cups fresh basil leaves (the young ones are better).
¾ cup almond (blanched).
½ cup pecorino cheese with pepper (grated).
¾ cup of oil (I used light corn oil)
Salt to taste.
1- Put all the ingredients together in the food processor until they look like a paste, you can add more oil if you want, then add salt and pepper to taste.
Serve your Tortellini with Pesto and more grated pecorino cheese on top.