Delight in tender homemade tortellini filled with creamy ricotta, Parmesan, and Pecorino, brightened with a touch of lemon zest. Served with a fresh tomato sauce and a sprinkle of cheese, this classic Italian pasta is perfect for a comforting meal.
Combine two cups of flour with a pinch of salt and one tablespoon of oil in a mixing bowl.
Add three eggs to the flour mixture, and gradually add water as needed to form a smooth, non-sticky dough.
Wrap the dough in plastic wrap and let it rest for about 10 minutes.
For the filling, mix ricotta with grated Parmesan or Pecorino cheese, lemon zest, a pinch of salt, and a handful of finely chopped nuts.
Roll out the dough using a rolling pin or pasta machine to a thickness setting of about 6, dusting with flour as needed to prevent sticking.
Cut the rolled dough into squares of a suitable size for filling.
Place a small spoonful of filling in the center of each square.
Brush the edges of the dough with water or beaten egg to help seal.
Fold each square in half diagonally to form a triangle, pressing the edges firmly to prevent the filling from escaping.
Moisten the joined edges again, then fold the triangle into the classic tortellini shape by bringing the two corners together and pressing to seal tightly.