Cotto’s Three Cheese Tortellini with Butter Fondue
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
- 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.
- Stretch through a pasta roller until the pasta is smooth and uniform. Cut pasta into your favourite shape and fill with homemade filling.
- Combine all filling ingredients in mixing bowl. Set aside for at least a half hour, and then fill pasta.
- In saucepot on low heat, emulsify butter with water. Season with salt. Drizzle on top of pasta, or pour into bowl for dipping!
Pasta:
Filling:
Fondue:
