Cheese, Arugula and Prosciutto Tortellini Recipe

Name: Cheese, Arugula and Prosciutto Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh sheep's milk ricotta; 1/2 cup grated Parmesan cheese; 2 whole eggs; 1/4 cup chopped basil; 1/4 cup chopped flat leaf parsley leaves; 4 ounces washed arugula leaves, finely chopped; 4 ounces prosciutto, thinly sliced and roughly chopped; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 recipe basic pasta dough rolled into thinnest possible sheets

Servings: persons

1 cup fresh sheep's milk ricotta
1/2 cup grated Parmesan cheese
2 whole eggs
1/4 cup chopped basil
1/4 cup chopped flat leaf parsley leaves
4 ounces washed arugula leaves, finely chopped
4 ounces prosciutto, thinly sliced and roughly chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 recipe basic pasta dough rolled into thinnest possible sheets

1
Combine the ricotta, Parmesan and eggs using a wire whip to fully mix together.
2
Add the basil, parsley and well washed arugula to the cheese by folding with a spatula.
3
Fold in the prosciutto and other seasonings and refrigerate for 20 minutes.
4
Cut the pasta sheets into 1 1/2-inch wide strips.
5
Cover with a cotton towel.
6
Cut the strips into squares 1 1/2 by 1 1/2.
7
These are basic tortellini before filling and folding.
8
It is necessary to work quickly in order to prevent the pasta from drying out.
9
The moistness of the fresh dough is necessary to help the dough seal itself closed.
10
Place 1/4 to 1/2 teaspoon of the filling in each square.
11
Fold the square in half to form a triangle, encasing the filling.
12
Press to seal the edges.
13
Water can be used to help seal edges if they are drying too quickly.
14
Fold the two opposite points toward each other and pinch closed to create the final seal.
15
This is the basic tortellini shape.
16
Should resemble a bishops cap.
17
Continue until all of the pasta has been filled.
18
Cook in boiling salted water for 4 to 5 minutes or until the tortellini float to the surface.
19
Drain tortellini and serve with a basic tomato sauce.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup fresh sheep's milk ricotta, 1/2 cup grated Parmesan cheese, 2 whole eggs, 1/4 cup chopped basil, and more.

Yes, Cheese, Arugula and Prosciutto Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese, Arugula and Prosciutto Tortellini

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