Ingredients: Filling: • 1 lb ground pork • 1 egg • 1 TB spoon butter, melted • 2 oz Parmesan cheese, grated • 1/2 teaspoon nutmeg • salt, pepper Dough: • 4.5 cups all-purpose flour • 2 large eggs • 1 ½ cup water • 1 tablespoon melted butter • 1/4 teaspoon salt
Directions: Dough: •By Hand: • On a clean surface make a well with the flour. • In a measuring cup mix the eggs, water and salt. • Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. • Add melted butter. • Do not force the dough to take all of the flour. • Place in the refrigerator for 30 minutes to rest. By Food Processor: • In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. • In a liquid measuring cup whisk the eggs, water and melted butter. • While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Filling: • In a bowl combine all ingredients. Preparation: • Using the fresh pasta recipe, roll out your dough either by hand or by machine. • With a knife cut the dough into 1 1/2 inch squares. • Place 1 teaspoon of meat mixture into the center of each square. • Fold the dough in half to form a triangle over the filling.(Illustration). • Gently press all the air out. • Roll the tortellini. • Push the two ends together. • In half a gallon of rapidly boiling salted water add the tortellini in batches. • Cook for 5 to 8 minutes, or until they float to the surface. • Remove to a strainer to drain. • Serve with Parmesan cheese.