Dough therapy. I would consider it is probably the equivalent in monotony to raking leaves… albeit with a much tastier result. There’s no bugs, or tiny twigs that get stuck down in your shoes. Just the occasional poof of flour that might have landed a little too hard on the counter and now is in your eyes. Needless to say there is plenty of time to let your mind wander, relax, and contemplate the complexities of humanity- or if you actually did move the wash to the dryer. Hug your babies, feed your family, and have compassion.
Once cooked these guys are so sturdy. They do just as well cold (room temp is actually better from a textural standpoint) as they are hot. I did them up tossed with a little olive oil, roasted heirloom tomatoes, fresh chopped basil, and flakes of peppered pecorino cheese- heavenly. It looked pretty wonderful too, if I was really on top of my game I would have taken a picture for you…
Herbed Goat Cheese & Ricotta Tortellini
Time: 1 hour + 30 minute dough rest
Yield (over 1 pound tortellini)
2 1/2 Cups All Purpose Flour
1/4 Cup Corn Meal (ground fine)
1 Tbsp Sea Salt
1/4 Cup Olive Oil
3 Egg Yolks
1/2 Cup (+ 2 Tbsp) Cold Water
Mix the flours and salt together using an electric stand mixer and the paddle attachment. In a separate bowl combine the wet ingredients (oil, water, eggs) but reserve the extra 2 Tbsp in case you don’t need it. Add the wet ingredients to the dry and mix on low speed. Increase to 2, and then 3 until the dough pulls away from the sides of the mixer. It will still be kind of crumbly – transfer it to a (preferably wooden) work surface dusted with flour if it starts to stick and kneed it until it looks relatively smooth. It will stretch and tear at the the top but it will hold together pretty well. Divide into two separate rounds and wrap with plastic wrap. Let rest on the counter for at least a half an hour.
1/4 Cup Ricotta
2 oz Goat cheese
1 Tbsp Soft Herbs Chopped (oregano, thyme, sage)
Mix ingredients well and place in piping bag (or plastic bag with hole cut in tip of one corner). Set aside in refrigerator until ready to use.
To roll out the dough cut one of the rounds of dough in half and flatten into a rectangle start with your pasta roller on the widest setting and roll through- I roll twice on each number because the dough always snaps back a little and for the tortellini we are only taking it to a 3. You should be starting on 0, 1, 2, then 3.
Lay flat on your work surface and cut circles with a 3-4 inch round circle cutter. Pipe in a dime sized amount of filling into the center of your circles and egg wash the bottom half.
Fold over the filling into half moons. Wrap the Tortellini’s hands together to make a ring and then fold their collars back to create that sort of iconic looking tortellini shape. Let them sit on a floured sheet pan. You’ll want their little butts to have some extra dusting before you store them since they have all that moisture from the filling. The tops will dry out really quickly though. Repeat with the rest of your dough.
They will last in the fridge for 3-4 days uncooked. But much longer frozen, so the best way to go about it if you aren’t going to dig into all of your work right away is to let them rest on the pan in the fridge overnight and then bag them up and freeze them. LABEL them though. You’ll forget what you were doing a few months down the road, when you dig them out of the deep freeze.