Cotto’s Three Cheese Tortellini with Butter Fondue

Yield: 4 servings

Ingredients

Pasta:

4 cups all-purpose flour

4 large eggs

Filling:

½ cup full-fat ricotta

½ cup mascarpone

½ cup Grana Padano

1 egg

2 Tbs breadcrumbs

To taste salt and pepper

Fondue:

½ cup unsalted butter

1 Tbs (15 mL) water

Pinch salt

Preparation

    Pasta:
  1. Place flour in large mixing bowl and form a well. Add eggs to the well. Combine with a fork, moving the tines from the edge of the eggs towards the inside. You should have a smooth and pliable dough after five minutes of working the dough.
  2. Stretch through a pasta roller until the pasta is smooth and uniform. Cut pasta into your favourite shape and fill with homemade filling.
  3. Filling:
  4. Combine all filling ingredients in mixing bowl. Set aside for at least a half hour, and then fill pasta.
  5. Fondue:
  6. In saucepot on low heat, emulsify butter with water. Season with salt. Drizzle on top of pasta, or pour into bowl for dipping!
http://culinairemagazine.ca/cottos-three-cheese-tortellini-with-butter-fondue/

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