Italian Tortellini in Broth

Ingredients

• 300 g flour
• Salt
• 3 eggs
• 2 tbsp olive oil
• flour (for working)
• 100 g ham (raw smoked)
• 250 g ricotta
• 40 g grated Parmesan
• 1 egg yolk
• Salt
• Pepper
• 1 Egg white
• 800 ml meat broth
• parsley (for garnish)

Instructions

1. 1.

   Place the flour and salt on a work surface, create a well in the center, add the eggs and olive oil. Knead into a smooth dough, adding a little cold water if necessary. Form into a ball, wrap in plastic wrap, and rest for about 30 minutes.

2. 2.

   Finely chop the ham. Sift the ricotta through a sieve, then mix with the ham, parmesan, and egg yolk. Season with salt and pepper.

3. 3.

   Roll out the dough thinly on a floured surface (or use a pasta machine). Cut squares roughly 6x6 cm. Place about one teaspoon of filling in each square’s center, brush edges with beaten egg white, fold into triangles, press firmly to seal. Fold the two side corners around your finger and press together; lift the third corner.

4. 4.

   Bring the meat broth to a boil and cook the tortellini for 5-6 minutes until tender. Season the broth with salt and pepper, then arrange the drained tortellini on plates.

5. 5.

   Serve garnished with parsley.