Tortelli Poveri (Italian Stuffed Pasta with Tomato and Ricotta Filling)
Category: Pasta
Servings: 4
Prep Time: 30 minutes (plus resting time)
Cook Time: 15 minutes
Tortelli Poveri is a traditional Italian dish, a delightful variation of stuffed pasta that features a simple yet flavorful ricotta filling, perfectly complemented by a light tomato and basil sauce. This recipe is ideal for anyone seeking a homemade, comforting pasta experience with a touch of Mediterranean warmth. The rich blend of fresh ricotta cheese and the subtle flavors of herbs like thyme and nutmeg create a harmonious balance. Paired with a zesty tomato sauce and a sprinkle of Grana Padano cheese, this dish is sure to delight both beginners and seasoned cooks.
Ingredients for the Tortelli Dough & Filling:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 400g |
| Eggs | 4 |
| Sheep’s ricotta | 170g |
| Cow’s ricotta | 140g |
| Ground nutmeg | To taste |
| Lemon zest (unsprayed lemon) | Half a lemon |
| Grana Padano DOP cheese (grated) | 20g |
| Fresh thyme leaves | A few sprigs |
| Black pepper | A pinch |
| Fine salt | A pinch |
Ingredients for the Tomato Sauce:
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes (halved) | 360g |
| Fresh basil leaves | To taste |
| Garlic clove | 1 |
| Extra virgin olive oil | 25g |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions for Making Tortelli Poveri:
-
Prepare the Dough:
- Start by placing the flour on a clean surface. Make a well in the center and crack the eggs into it. Using a fork, gently whisk the eggs, gradually incorporating the flour until the dough begins to come together.
- Knead the mixture by hand until you achieve a smooth, elastic dough. Once the dough is ready, cover it with plastic wrap and let it rest for at least 30 minutes in a cool place.
-
Make the Filling:
- In a bowl, combine both the sheep’s and cow’s ricotta cheeses. Add freshly grated nutmeg, lemon zest, Grana Padano cheese, a pinch of salt, and black pepper to taste.
- Mix the ingredients until smooth and well combined. Transfer the filling into a piping bag and refrigerate it until you’re ready to use it.
-
Prepare the Sauce:
- Heat olive oil in a large pan over medium heat. Add the garlic clove and sauté it lightly until golden. Remove the garlic once it releases its aroma.
- Add the halved cherry tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.
- Season with salt, pepper, and a few torn basil leaves. Keep the sauce warm while you prepare the tortelli.
-
Roll and Shape the Tortelli:
- Once the dough has rested, divide it into smaller portions. Roll each portion into a thin sheet using a rolling pin or pasta machine, starting from the highest setting and gradually moving to the thinnest setting for an ultra-thin pasta sheet.
- Using a 7 cm round cutter, cut out discs of dough. Place a small spoonful of ricotta filling in the center of each disc.
- Fold the dough over to form a half-moon shape and pinch the edges together to seal. For an extra touch, use your fingers to press and fold the edges inward to create a decorative edge.
-
Cook the Tortelli:
- Bring a large pot of salted water to a gentle boil. Add the tortelli, a few at a time, and cook for about 4-5 minutes, or until they float to the surface and are tender.
- Using a slotted spoon, transfer the cooked tortelli directly into the pan with the tomato sauce. Stir gently to coat the pasta in the sauce and allow it to simmer for another 1-2 minutes to absorb the flavors.
-
Serve:
- Serve the tortelli hot, garnished with fresh basil leaves and a drizzle of extra virgin olive oil. For an added touch of flavor, sprinkle with additional Grana Padano cheese and a pinch of freshly cracked black pepper.
Tips for Success:
- Dough Texture: Ensure your dough is elastic and not too dry. If it’s too crumbly, add a little water, one teaspoon at a time, until you reach the right consistency.
- Resting the Dough: Let the dough rest as it helps relax the gluten, making it easier to roll out into thin sheets.
- Filling Variations: You can customize the filling by adding sautéed spinach, ricotta di bufala, or other herbs to adjust the flavors to your liking.
- Cooking Tortelli: Don’t overcrowd the pot while boiling the tortelli. Cook them in batches to avoid them sticking together.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 15g |
| Carbohydrates | 54g |
| Fat | 14g |
| Saturated Fat | 6g |
| Fiber | 3g |
| Sodium | 470mg |
| Cholesterol | 160mg |
Tortelli Poveri is a dish that captures the essence of traditional Italian cuisine—simple ingredients, wholesome flavors, and a comforting meal. Enjoy this delightful pasta at your next family gathering or Sunday dinner, and savor the rich textures and tastes of homemade Italian goodness!
