Parmesan, prosciutto, and basil tortellini

Ingredients

For the pasta:

• 200 g flour
• 2 eggs
• 1 Tbsp olive oil

For the filling:

• 80 g prosciutto
• 80 g parmesan
• fresh basil

Materials

• Pasta machine (optional)

Preparation

• Mix and knead the flour with the eggs and olive oil.
• Wrap the dough and refrigerate for 1 hour.
  
• Finely chop the prosciutto and mix it with the grated parmesan and chopped fresh basil.
• Once rested, roll the dough out as thinly as possible, using a rolling pin or pasta machine.
  
• Cut the dough into 4 cm squares (use a pizza cutter for easier cutting). Try to make the squares as perfect as possible.
• Stack the squares on top of each other to prevent the dough from drying out and becoming too hard to work with.
  Take a square of dough and apply a bit of water on the edges with your finger. Place a small amount of filling in the center and fold the square to form a triangle.
  
• Fold again by bringing the base of the triangle to the tip. Then bring the two ends to the center and seal them together by pressing down. (The technique is shown in the video at the bottom of the recipe).
• Once all your tortellinis are formed, cook them in boiling water for 5 minutes.
  
• And there you have it, your tortellinis are ready!

Cookware

Questions

Photos of members who cooked this recipe

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