Tortelloni with Ricotta, Pecorino, and Pears are truly unique. The chestnut honey, in this type of filling, plays an essential role: it contrasts with the strong flavor of Pecorino Romano and mustard, making everything very delicate and pleasant to our palate. The dough, however, is not to be underestimated: by using whole wheat flour, we will obtain a rough tortello, suitable for capturing all the sauce, and that will hold up well during cooking. Furthermore, our health will also benefit: the more processed the flours, the more harmful they are.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 400 as needed whole wheat flour
- 4 Eggs
- 200 g Sheep Ricotta
- 80 g Pecorino Romano (grated)
- 1 medium Williams pear (cut into small pieces)
- 15 g Cremona pear mustard (cut into small pieces)
- as needed Pepper
- 2 teaspoons Chestnut honey
- as needed Extra virgin olive oil
- as needed Pecorino Romano
- 1 Williams pear
- 1 sprig Rosemary
- as needed salt and pepper
Preparation
First, prepare the dough: pour the flour on a wooden board, form a well in the center, and add the eggs.
Begin kneading for about 10/15 minutes, until your mixture is homogeneous and elastic.
Form a ball, wrap it in plastic wrap, and let it rest for about thirty minutes.
In a bowl, put all the ingredients you need for the filling, mix well, taste, and store in the refrigerator.
Roll out the dough, and cut it into many squares, at least 1.5 inches per side.
With the help of a teaspoon, or a piping bag for the more experienced, place the filling inside your square.
Wet a finger, moisten only two sides of the tortello, close into a triangle, and instead of folding it like a tortellino, overlap the two final edges.Bring water to a boil, and in the meantime prepare the sauce.
In a non-stick pan, pour 5/6 tablespoons of oil, heat it, and add finely chopped rosemary and pear cut into small pieces.
Adjust salt and pepper.
Once the tortelloni are cooked, pour them into the pan with a bit of cooking water, and stir for a minute.
Serve them hot, sprinkled with grated Pecorino Romano.
Notes
Did you like my recipe Tortelloni with Ricotta, Pecorino, and Pears? Follow me on the Facebook page to never miss an update!!
