Turtej Cu la Cua

Ingredients Wheat flour and eggs. For the filling, ricotta and greens, or even ricotta and mascarpone.

How Made The flour is sifted onto a wooden board and kneaded long and energetically with eggs. The dough must be firm and silky. It is left to rest, then rolled out into a very thin sheet, and rhombuses or rectangles about 1½ by 2½ inches (4 by 6 cm) are cut from it. A spoonful of filling is placed lengthwise on each piece, and the pasta is closed with a series of folds to make a braid on the surface and a sort of tail at the end. The tortelli are dropped into abundant lightly boiling salted water.