by Tarla Dalal
Added to 83 cookbooks
This recipe has been viewed 8313 times
- Sieve the flour and salt together.
- Add the oregano, thyme, parsley. chilli flakes and olive oil and knead to a firm dough adding a little cold water if necessary.
- Cover with a wet muslin cloth and allow it to rest for about 15 minutes.
- Divide the dough into two portions and roll out each portion as thinly as you can without breaking the sheet.
- Using a 50 mm. (2") diameter cookie cutter, cut into circles.
- Place 1/4 teaspoon of the cheese in little heaps in the centre of each circle.
- Brush the sides of the circle with a little cold water adn fold it into a semicircle sealing the edges.
- Brush the corners of the semicircle with cold water and join them together by pressing the edges firmly.
- Cook the tortellini for 3 to 4 minutes in a large pan of boiling water to which 1 teaspoon of salt and 1 tablepsoon of oil has been added.
- Drain and transfer the herb tortellini into a bowl of cold water. Drain and keep aside.
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