Fresh handmade Tortelloni pasta with a creamy filling of Ricotta cheese and fresh Mediterranean herbs. They're simply served with butter and Parmigiano, but every bite is full of flavor!
In a large bowl, add the flour and a pinch of salt, then add the eggs in the middle and mix them well with a fork, slowly incorporating the flour. When the dough becomes too sticky to mix with a fork, start kneading with your hands. You can also move it to a floured board at this point.
Knead energetically for 5-10 minutes, until you get a smooth and uniform dough. Cover with plastic wrap and set aside to rest for 10-15 minutes in the fridge.
Meanwhile, prepare the filling. Finely chop all the fresh herbs, then add them in a small bowl together with the Ricotta and the grated Parmigiano. Add some salt, a tiny pinch of nutmeg and black pepper to taste. Mix well with a spoon and set aside.
Divide the pasta dough into 3-4 parts, then start rolling them with a rolling pin on a floured board or with a pasta machine, first with the thickest setting a couple of times, then slowly making it thinner and thinner until it’s about 2 mm (1/16”).
Cut the pasta sheet into 6-7 cm (2 ½”) squares, then with a teaspoon or a sac-a-poche, add the Ricotta filling in the center. Brush some water along the edges, then fold into a triangle. Roll slightly, then fold the points around your finger and press well to close.
Place your tortelloni on a clean cloth to rest. While you are making them, bring a large pot of salted water to boil.
When the tortelloni are all done, add the butter to a pan a turn on the low heat to melt it but not brown it. When the butter is melted, also add some sage leaves for flavor. Then, toss the tortelloni in the boiling water and cook for 2-3 minutes (it depends on the thickness of the pasta. Taste one to make sure the pasta is cooked).
Drain the tortelloni and add them to the pan with the butter and sage. Add the grated Parmigiano and black pepper and toss to coat them well. Serve immediately.
Notes
In my Ricotta filling I used exactly 10 Chives blades, 8 Basil leaves, 2 full Tarragon sprigs, 3 Sage leaves and 3 small Lemon Thyme sprigs.