Filled Pasta, Tortellini and Ravioli

Filled Pasta - Tortellini and Ravioli

Pasta dough

300 Grams 00 flour

3 large eggs at room temperature

Filling

8 oz Ricotta, set in sieve over a bowl to drain overnight.

1 pkg spinach par boiled and minced as small as you can get it

Fresh grated nutmeg

Brodo

4 cups soup stock, chicken or beef.

Tomato Sauce

24 oz of jar of tomato, passata or crushed

2 cloves minced garlic, dried oregano for taste

1 pint of cherry tomatoes. Cut in half and roasted in the oven with salt, pepper and olive oil. Cut in a half, roasted in a 275 degree oven for 40 minutes

8 oz fresh Parmigiano Reggiano grated

For this class you will need a method to roll your pasta. This can be the Kitchen Aid pasta rollers, a very long wood rolling pin, Imperia or Marcato pasta roller. Fluted pastry cutter.