Lemon Ricotta Tortellini:

Instructions:

• Weigh out 200 grams of '00' pasta flour, create a well in the middle of the flour. Thoroughly mix. (if gluten-free: see recipe for Simple Pasta ) 

• Add eggs into the flour well, whisk eggs together slowly mixing in the flour. (fork works well for whisking and mixing)

• Knead 2-3min till you create an elastic ball. Let dough sit as you make the ricotta filling.

• Put all ricotta filling ingredients other than the lemon juice into a small food processor, blend at low.

• Once mixed, add in lemon juice as ricotta mixture is blending. Set to high for 1-2 seconds, to mix thoroughly.

• Roll out dough; I use a Marcato pasta maker with an electric crank (makes everything go much faster). Start out rolling dough through:

  • Setting: 0 (x3 times) ... then through ...

  • Settings: 1-9 (x1 time)

• It is ideal to minimize excess, by cutting your squares by hand to your preferred size. I have found 1.5-2 inch squares make solid tortellini's.

• Making the tortellini:

  • Pipe ricotta filling into the center of the square.

  • Fold corner to opposite corner to make a triangle.

  • Then fold two ends of the triangle together around the filling.

**If your square turns into a rectangle, fold it to be a square.