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These little pieces of filled pasta are the first step in recipes such as Tortellini Soup. But they can be used in summer salads along with other seasonal offerings. You can use cheese or meat fillings but I normally use cheese filling which is a mixture of ricotta cheese, eggs and parsley. You don't need a lot of the filling and this recipe makes enough for your soup recipe.
3 medium sized potatoes
All Purpose Flour
How To Mix and Bake
Boil potatoes in skins. Peel and mash with a fork.
Add flour, eggs and salt. Dough should be mixed well and slightly slightly firmer for the tortellini. When you are working with your dough always use flour on your hands and dust the surface you are using.
Roll into logs. (I know that meant roll between hands into strings like provolone sticks). Snip off pieces about 1/2 inch long and press flat.
Fill and form your tortellini by rolling back into a log. crimp the outside edges with a fork.
Lay aside to dry while making your soup. You may freeze them individually and bring them out as needed.