Cheese and parma ham tortellini
- A challenge
- February 2012
- Serves 4
- Takes 20 minutes to make, 2-3 minutes to cook
Making homemade pasta isn’t as hard as you think. This recipe shows you how to make tortellini, with a cheese and parma ham filling, from scratch.
Got shop-bought tortellini ready to go? Use it in this gorgeous vegetarian soup recipe.
- 36.2g (11.5g saturated)
- 62.3g (1.5g sugars)
- 125g mozzarella, drained and chopped
- 50g finely grated Pecorino, plus extra shavings to serve
- 80g Parma ham, roughly torn
- 50g sun-blush tomatoes, finely chopped
- ½ tsp chilli flakes
- Handful of fresh basil leaves, chopped, plus extra to serve
- 500g fresh pasta sheets
- Semolina flour for dusting
- Extra-virgin olive oil for drizzling
- Mix together the mozzarella, the 50g Pecorino, ham, tomatoes, chilli and basil in a bowl, then set aside.
- Once the pasta has been rolled out, lay it on the work surface (sprinkled with semolina flour to prevent sticking), and cut into 8cm discs with an unfluted cutter. Put 1 tsp of the filling in the centre of each disc and lightly wet the pasta edges with a little water to help them stick. Fold the pasta over the filling to make a semicircle, being sure not to trap a lot of air.
- Dab one end of the semicircle with a little water and wrap it around your little finger, gently pressing the ends together to stick. Remove from your finger and place on a tray sprinkled with semolina. Repeat for the rest of the pasta. Leave for 5-10 minutes until rubbery to the touch.
- Cook the tortellini in a large pan of simmering salted water for 2-3 minutes until al dente – don’t boil vigorously or the pasta may break. Drain, toss lightly with olive oil, then divide among bowls. Serve with freshly ground black pepper, basil leaves and shavings of Pecorino.
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