Have you ever made your own tortellini before? It’s kind of super fun. Also, way easier than it seems. Which is a win.
Also, I’ve been working on a REALLY exciting project for the last few months, and this Monday, I’m joining forces with some of the best food bloggers around to announce the formation of something awesome. So…you should PROBABLY tune in on Monday to get the skinny and jump in on the fun. Want a hint? Follow my Facebook or Twitter feeds for some sneaky announcements.
In the meantime, I’ll leave you with this tortellini recipe. It’s kind of scrumptious. I kind of wish I hadn’t already eaten it all already so I could have another plate.
Side note: this tortellini would be AWESOME in a potluck pasta salad at a Memorial Day Barbecue. Just saying.
- 1 recipe Spinach Pasta Dough, rolled into flat sheets (I roll them to a #5 thickness with my pasta rollers)
- 1 cup soft goat cheese
- 2/3 cup parmesan cheese, shredded
- 2/3 cup mozzarella cheese, shredded
- salt and pepper to taste
- Lay freshly rolled pasta dough out on a large, lightly floured cutting board.
- Mix goat cheese, parmesan, and mozzarella together with some salt and pepper in a bowl.
- Use a round cookie or biscuit cutter to cut as many circles as you can out of the pasta sheet. Spoon 1/2 tsp. of the cheese mixture into the center of each circle.
- Brush a bit of water around the edges of each circle, then fold one side over to make an envelope and pinch it closed.
- Cook pasta in salted, boiling water for 6-8 minutes or until pasta is cooked through and tortellini float to the top of the water. Serve with butter and parmesan, mushroom garlic sauce, or a simple white sauce.