Tortellini mit scharfer Ricottafüllung

Ingredients

• 350 g hard wheat flour (or Type 405 flour)
• 2 Eggs
• 1 tbsp Olive Oil
• Salt
• 250 g Spinach
• 1 saffron strand
• 400 g ricotta
• 70 g parmesan cheese, freshly grated
• 2 tsp chili flakes
• black pepper, freshly ground

Instructions

1. 1.

   For the filling, mix the ricotta with parmesan, chili flakes, salt, and pepper.

2. 2.

   For the dough, dissolve the saffron strands in 80 ml water. Then put the flour with the eggs, saffron-water, olive oil, and 1 tsp salt into a bowl and knead into a smooth, pliable dough. Form into a ball, wrap in kitchen towel and let rest at room temperature for about 30 minutes. Roll out the dough portions as thin as possible on a floured surface or with a pasta machine. Cut circles (6 cm diameter) from the dough sheets using a glass or a circle cutter. Place about one hazelnut-sized mound of filling on each dough circle. Fold the circles into half-moons, press edges firmly together. Touch the two pointed ends and gently stretch slightly in length. Bring the two ends over a thumb and press tightly together. Let the tortellini rest on a floured kitchen towel for 1-2 hours.

3. 3.

   Then cook in plenty of salted water for 4 minutes, drain, and serve as desired.