Buckwheat tortelli with walnuts...Buckwheat tortelli with walnuts and ricotta

You can never have too many main course recipes, so give Buckwheat tortelli with walnuts and ricottan a try. This recipe serves 4 and costs $1.93 per serving. Watching your figure? This gluten free recipe has 651 calories, 23g of protein, and 45g of fat per serving. 22 people found this recipe to be delicious and satisfying. This recipe from en.julskitchen.com requires walnuts, pecorino romano, extra virgin olive oil, and rice flour. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is pretty good. Users who liked this recipe also liked Spinach-and-Ricotta Tortelli with Browned Butter, Tortelli di Fiore di Zucca (Squash Blossom Tortelli), and Tortelli con la Coda (Tortelli with Tails).

Ingredients

Cooking Instructions

1. 01

   Make the fresh pasta.

2. 02

   Mix the flours with a pinch of salt, the lightly beaten eggs and two tablespoons of boiling water.

3. 03

   Mix with a fork until you have crumbles, then knead until you can shape your dough into a smooth ball. Wrap the dough in plastic film and prepare the filling.Chop finely the walnuts with a knife. Big pieces of walnuts can pierce the dough of your tortelli.

4. 04

   Combine the chopped walnuts with the ricotta and the pecorino romano, then season with a pinch of salt. Your filling is ready.

5. 05

   Cut the dough into 6 parts and roll out one at a time with a rolling pin and a good dusting of flour to prevent the dough from sticking to your table.Arrange small balls of filling onto the first sheet of pasta: use a teaspoon to have always the same amount of filling. Cover the filling with another sheet of dough and cut the tortelli with a pasta cutter.Cook the tortelli in boiling salted water. While they are cooking, quickly make the dressing by melting the grated pecorino romano in a non stick pan with the ricotta and one or two tablespoons of the pasta cooking water.

6. 06

   Drain the ravioli and put them in a serving bowl. Scoop over the ricotta and pecorino sauce and sprinkle with fresh time leaves. Break some walnuts with your hands and scatter over the tortelli. Now you can bring this glorious meal to the table.