Westphalian Tortellini
Indulge in the luxurious flavors of Westphalian Tortellini, a gourmet take on homemade pasta inspired by the rich traditions of German cuisine. This exquisite dish features pillowy pasta pockets filled with a savory mixture of finely chopped Westphalian ham, creamy ricotta, and nutty Parmesan cheese, complemented by fresh parsley for a hint of brightness. The tender tortellini are gently simmered to perfection and finished in a velvety butter and cream sauce, creating a decadent main course that’s as comforting as it is elegant. Perfect for dinner parties or a special weekend meal, this recipe will transport your taste buds straight to Europe with its blend of delicate textures and bold flavors. Serve it with a sprinkle of fresh chives and extra grated Parmesan for a truly irresistible presentation.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 150 grams Westphalian ham (finely chopped)
- 200 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 tablespoons Unsalted butter
- 120 milliliters Heavy cream
- 1 tablespoon Fresh chives (chopped, for garnish)
Instructions
In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and crack in the eggs. Add the olive oil and mix until a rough dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough is resting, prepare the filling. In a bowl, mix the chopped Westphalian ham, ricotta cheese, Parmesan cheese, parsley, salt, and black pepper until fully combined.
Roll out the pasta dough into thin sheets using a rolling pin or pasta machine. Cut the dough into 8cm (3-inch) squares.
Place a small teaspoon of filling in the center of each square. Fold the square diagonally to form a triangle, sealing the edges with a bit of water. Bring the two opposite corners together and press to seal, forming a tortellini shape.
Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Stir in the heavy cream and let it simmer for 2-3 minutes. Add the cooked tortellini to the skillet and toss gently to coat in the sauce.
Serve the tortellini hot, garnished with chopped chives and extra Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 281 mg | 22% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
