Tortellini From Scratch

📝 Ingredients

• 3 cups all-purpose flour
• 2 large eggs
• 3 tablespoons water
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped spinach
• 1 large egg
• 1/4 teaspoon freshly ground black pepper
• 1 pinch freshly grated nutmeg
• 1 large egg, beaten with 1/2 teaspoon water

👨‍🍳 Instructions

1. 1--- Fresh Pasta ---
2. 2By Hand: On a clean surface, make a well with the flour. In a measuring cup, mix the eggs, water, oil, and salt. Pour the wet mixture slowly into the flour and mix with 2 fingers until all of the wet mixture is incorporated; do not force the dough to take all of the flour.
3. 3By Food Processor: In the bowl of your food processor, combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup, whisk together the eggs, water, and oil. While pulsing the machine, pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl.
4. 4If you are going to use a pasta machine to roll out the dough, you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand, you should knead the dough on a floured work surface for 8 to 10 minutes.
5. 5--- Tortellini ---
6. 6Combine the cheeses, spinach, egg, black pepper, and nutmeg in a medium mixing bowl. Set aside.
7. 7Roll out your dough either by hand or by machine. Cut into 3- or 4-inch rounds with a round cookie cutter. Place 1/4 teaspoon of the filling into the center of each round. Brush egg wash on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
8. 8Bring 2 quarts of salted water to a rolling boil in a large pot, then add the tortellini in batches. Cook until they float to the surface, 3 to 5 minutes. Remove to a strainer to drain.