Ingredients Wheat flour, chestnut flour, eggs, milk, and salt. For the filling, ricotta and grated cheese.
How Made The flours are sifted together onto a wooden board and kneaded long and vigorously with eggs, milk, and a pinch of salt until a firm, smooth dough forms. The dough is left to rest, then rolled out with a rolling pin into a sheet, which is cut into wide strips. Well-spaced walnut-sized heaps of filling are placed on one-half of each strip, and the other half is folded over and the pasta is pressed around the filling with fingers to seal. The filled strip is cut into half-moons with an inverted glass or special cutter. The tortelli are boiled in abundant salted water.
