Homemade Tortelloni Pasta with Olives and Peppers

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Homemade Tortelloni Pasta with Olives and Peppers Recipe

Tortellini pasta stuffed with a flavorful mixture of Kalamata olives, roasted red peppers, ricotta cheese, and Parmesan cheese and served in a creamy white wine sauce.

Ingredients

1/2 cup grated parmesan cheese
2 cups all-purpose flour for the pasta dough
1/2 cup pitted kalamata olives, chopped
1/2 cup roasted red peppers, chopped
1/2 cup ricotta cheese
Three large eggs
2 tbsp olive oil
1/4 teaspoon black pepper
Season with salt and pepper to taste
2 garlic cloves, minced
1/2 cup chicken broth
1/4 cup diced onion
For serving, top with grated parmesan cheese and chopped fresh parsley
1/2 teaspoon salt
1/4 cup dry white wine
1/4 cup heavy cream

Time Needed

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes

Instructions

To make the pasta dough, whisk together the flour and salt in a large mixing bowl.
Make a well in the center and place the eggs inside.
Whisk the eggs with a fork and gradually incorporate the flour until a shaggy dough forms.
Hand knead the dough for 8-10 minutes, or until smooth and elastic.
Wrap in plastic wrap and set aside for 30 minutes.
Prepare the filling: In a medium mixing bowl, combine the olives, roasted red peppers, ricotta cheese, Parmesan cheese, and black pepper.
Assemble the tortelloni as follows: Using a pasta roller or a rolling pin, roll out the pasta dough into thin sheets.
Using a round cookie cutter or a glass, cut the dough into 3-inch circles.
Fill each circle with a small spoonful of the filling.
Fold the circle in half to make a half-moon shape, then press the edges together to seal it.
Bring the two half-moon corners together and press to seal, forming a tortelloni.
Rep with the rest of the dough and filling.
To make the sauce, heat the olive oil in a large skillet over medium heat.
Cook for 2-3 minutes, or until the onion and garlic are softened.
Cook for 1-2 minutes, or until the white wine has been reduced by half.
Bring the chicken broth to a simmer.
Cook for 5-7 minutes, or until the sauce has slightly thickened.
Season with salt and pepper to taste after adding the heavy cream.
Cook the tortelloni as follows: A large pot of salted water should be brought to a boil.
Cook for 3-5 minutes, or until the tortelloni float to the surface and are cooked through.
Drain the tortelloni and combine them with the sauce in the skillet.
Toss with the sauce to coat.
Serve the tortelloni hot, topped with more grated Parmesan cheese and fresh parsley.