I love playing with homemade pasta- the different ratios of flour can change a dish completely and I am 100% willing to try all of the combinations I can until I master it. 

Tortellini are little ring-shaped pasta, sometimes also described as “navel shaped”, which led to their alternative name of “belly button.” I don’t know why anyone would nickname a delicious pasta after a weird body part, but that doesn’t take away from how good these are.

When making cheesy pasta I like to pair it with light vegetables that let the tortellini shine, so often the great taste of the pasta gets lost in heavy sauces.

And adding a little spinach makes it healthy, right?

They are cheesy and delicious!

Ingredients:

For the pasta: 1 cup all purpose flour, 1 cup semolina flour, 2 eggs, 1 egg yolk, 2 teaspoons olive oil, 2 teaspoons salt.

For the tortellini filling: 2 egg yolks, 2 Tbsp bread crumbs, 2 tsp fresh thyme, 2 Tbsp parsley, 6 Tbsp ricotta cheese, 6 Tbsp grated parmesan, S&P to taste.

For the sauce: 2 tomatoes diced, 2 cloves garlic, 1/4 cup onion minced, 1/2 cup pasta  vegetable stock (you could also use pasta water), a few handfuls of spinach

Recipe: 

In a bowl add your pasta flour, make a small dome in the center and add the egg, with a fork gradually incorporate the egg into the flour- add oil and salt. Once everything comes together dump onto a floured surface and knead the dough for about 8 minutes, or until it springs back to the touch. Roll of the pasta into thin sheets using a pasta machine or a rolling pin. Cut into 2 inch rounds and cover with saran wrap until ready to use.

Combine all of the filling ingredients in a small bowl. To assemble the tortellini place 2 tsps of filling on each 2″ round of pasta. Seal edges with a little water, fold and seal into belly button shape.

Cook the pasta in salted boiling water for about 4 minutes (fresh pasta cooks faster than dried)

In a saute pan heat some olive oil. Add garlic and onion and suet until translucent, add the diced tomatoes and a touch of the stock and let it cook down. As the liquid cooks out, add a bit at a time. add the pasta to the pan along with a few handfuls of spinach. Once the spinach wilts remove and serve immediately. Top with a little shredded parmesan.

Happy eating!