Servings: 4 people
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients
- Homemade pasta dough
- 125 g all-purpose flour
- 1 egg
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) water
- 1 pinch salt
Filling
- 400 g carrot puree (sous vide)
- 100 g bacon, cooked and crispy, cut into small pieces
- 250 ml (1 cup) ricotta
- 30 ml (2 tbsp) breadcrumbs
- 1 pinch cayenne pepper
- Salt and pepper to taste
- 1 egg (for brushing and sealing the tortellini)
- 30 ml (2 tbsp) grated parmesan cheese (optional)
Preparation
Pasta dough
- In a bowl, mix flour, salt, egg, olive oil and water with a fork until dough begins to come together.
- Knead dough by hand for a few minutes until smooth and uniform.
- Form dough into a ball, cover and let rest for 10 minutes.
- After resting, roll out dough thinly using a rolling pin or pasta machine (roller).
Stuffing
In a bowl, mix carrot puree, crispy bacon, ricotta, breadcrumbs and pinch of cayenne pepper. Season with salt and pepper to taste. Mix well to obtain a smooth filling.
Assemble tortellini
- Cut out circles of about 7 to 8 cm (3 inches) in diameter from rolled out dough.
- Place a small spoonful of filling in the center of each circle of dough. Brush the edges of the dough circles with a little beaten egg, fold the dough over to form half-moons, then pinch the edges to seal. Fold the corners inwards to form the typical tortellini shape.
- Bring a large pot of salted water to the boil. Add the tortellini and cook for 3 to 4 minutes, until they rise to the surface.
- Drain the tortellini and serve immediately, garnished with grated Parmesan cheese if desired.
