I’d never made tortellini … I first made the fresh pasta recipe from Obsessed with the Best. I knew it might be difficult to knead since it called for all 00 Flour. Kind of a fussy recipe, 2 eggs + 2 yolks. I got very tired trying to knead it so threw it in my mixer with the dough hook until it formed a ball. I then tried kneading again.
I wrapped it in plastic wrap, left on counter 1.5 hours. Used the kitchenaid pasta attachment to roll out the dough, thinnest setting.
I made the filling in the Cuisinart, whole milk ricotta, frozen peas, parsley, parm, lemon zest and juice, s & p. 2 cloves of garlic.
I don’t want to admit how many hours all this took. (My knees still hurt so I had to take breaks.)
I should have spaced them out on my half sheet pan, ones touching melded together!
Boiling water, simmered for 4 minutes, served with butter, Parmesan, black pepper.
They were very light tasting, more like a Northern Italian dish.
Ravioli waste less dough … I don’t know if restaurants reroll the scraps.
