Homemade Tortellini with Genovese Pesto

In Italy, homemade tortellini with Genovese pesto are extremely popular!

Details

  • Preparation Time: 62 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 300 g Wheat flour, white, multi-purpose

  • 3 pieces Egg, fresh

  • 2 pinch Salt, table

Filling

  • 70 g Cheese, Parmesan, grated

  • 100 g Cheese, cottage cheese

  • 1 pinch Salt, table

  • 150 g Olives, black, in brine

  • 100 g Cheese, Parmesan, grated

Pesto

  • 80 g Cheese, Parmesan, grated

  • 2 pod Garlic, fresh

  • 60 g Pine nuts

  • 1 bouquet Basil, fresh

  • 2 pinch Salt, table

  • 0.2 teaspoons Spices, pepper, black

  • 4 spoon Oil, vegetable oil, canola

Steps

  1. In a bowl, mix together Parmesan, ricotta, and a pinch of salt. Set the prepared filling aside for later. Open a can of black olives, drain them well, and slice them into rings. Prepare the pesto sauce from the prepared ingredients.

  2. Pour the flour onto a clean work surface, add salt, and make a well in the center. Crack the eggs into the well. Using your fingertips, start kneading from the center, gradually incorporating the flour with the eggs. Knead for about 10 minutes until you get a smooth and elastic dough. Shape the dough into a ball, cover it with a cloth, and let it rest for half an hour in a cool, dry place. Then knead it once more and shape it into a loaf.

  3. Lightly dust the work surface and rolling pin with flour. Cut the loaf into slices about 1.5 cm thick, which you will roll out. Roll out the dough slices into wide strips, then cut them into rectangles approximately 3 x 5 cm in size. Place a hazelnut-sized amount of filling in the center of each rectangle. Fold the rectangles into triangles and press the edges together firmly with your fingers. Place the filled triangles on a kitchen towel.

  4. Shape the tortellini by wrapping each triangle around your thumb (or your pinky if you have thicker fingers). Bring the two corners together and pinch them to seal.

  5. Next, place a large pot with about 4 liters of salted water on the stove and wait for it to boil. Add the prepared tortellini to the boiling water and cook for about 15 minutes. Meanwhile, warm the pesto sauce and olives in a small pot. Drain the cooked tortellini, toss them with the prepared sauce, sprinkle with Parmesan, and serve on plates. Present the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 318.18 kcal
  • Fat: 15.11 g
    • Saturated Fat: 4.08 g
  • Carbohydrates: 27.8 g
    • Sugars: 0.33 g
  • Protein: 14.23 g
  • Fiber: 1.32 g