Herbed Cheese Tortellini Topped With Bruschetta

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• 2 lbs roma tomatoes
• 1/2 of a fresh onion
• 4 -6 garlic cloves
• 4 tablespoons extra virgin olive oil
• salt and pepper
• 15 ounces ricotta cheese
• 1 cup parmesan cheese
• 1 tablespoon italian seasoning
• 2 large egg yolks
• salt and pepper
• pasta dough
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 large eggs
• 2 tablespoons extra virgin olive oil
• 1/4 cup parmesan cheese
• fresh rosemary

Recipe

• 1 let's make the bruschetta topping first since it can sit for the longest,.
• 2 first dice the tomatoes into 1/4 inch sized pieces without mashing them up and put them in a large bowl.
• 3 next finely chop the onion and add that to the bowl also.
• 4 mince the garlic and toss that into your bowl.
• 5 then chop 4-6 leaves of the basil and add that to the bowl.
• 6 toss in your olive oil, salt and pepper and mix them together thoroughly.
• 7 finely cover and place in the refrigerator until you drop your tortellin into the water *the bruschetta should be around room temperature when you put it on top of the tortellini*.
• 8 next let's prepare the herbed cheese filling;.
• 9 first place all your ingredients together in a medium sized bowl and mix thoroughly with a fork.
• 10 then cover and refrigerate until needed.
• 11 now let us prepare the pasta dough;.
• 12 first mix your flour, egg yolks, salt, and olive oil together in a large bowl until the mix forms a ball.
• 13 then place your dough on a lightly floured surface and kneed for about 10 minutes.
• 14 tightly wrap your dough with plastic wrap and let rest for at least 30 minutes.
• 15 cut the dough in half and re-wrap one half until finished with the first *then repeat from this step for the 2nd half of the dough*.
• 16 flatten the dough into a rectangle until it is able to fit into your pasta maker and run it through gradually decreasing the thickness until it is about 1/8 inch thick.
• 17 then cut the dough into 3 inch squares.
• 18 now make the egg wash with the egg whites from the filling and about 1tbsp of water then brush on each tortellini.
• 19 place about 1tbsp of herbed cheese filling on each tortellini and fold together ensuring to get all of the air out from between the pasta.
• 20 now the finishing touches on the meal;.
• 21 boil a large pot of salted water on the stove and add about 12-24 tortellini to the pot.
• 22 boil the tortellini for about 4 minutes and then drain and arrange them on your plate.
• 23 next top each tortellini with some bruschetta.
• 24 finally garnish with a little sprig of fresh rosemary and top with a sprinkle of parmesan.