Making tortelloni with ricotta, penny bun and walnuts

After drying the penny buns I decided to make something very succulent with it. I've lived for 18 years in Italy and making pasta is one of the things everybody can. So this recipe is one of my favourite and normally I don't add the mushrooms but I thought it will be nice and an extra great flavour to the dish.

The pasta for the tortelloni (big tortellini) is very easy to made but requires some strength and work. It's made form 200 gr of flour, 1 whole egg and 3 egg yolks. Knead together well for about 15 - 20 minutes. Wrap in foil and let rest for about 20 minutes in the fridge.

Make the filling. Add ricotta, fine crushed walnuts, fresh Parmesan cheese, salt, peper and the fine chopped and soaked penny buns together and stir. Taste and if it's good add 1 egg.

Make the tortellini as shown in the pictures and cook for about 2 minutes. Serve with a walnuts and sage butter sauce.

 Use a pastamachine

Remove rounds from the pasta

Put some filling on it

Fold them and be sure to remove all the air from the inside

This is the way to make tortellini: hold it like that

Squeeze a little bit

turn  the pasta around your finger

push the ends together

Ready to be cooked!!