Pear and ricotta tortelli

Directions

1. Thoroughly knead the flour and eggs, then roll out the dough on a surface or using a pasta machine, but don’t roll it out too thinly. ≈ 10 min
2. Combine the peeled pears with the ricotta and pecorino cheese, season with salt, and add a pinch of pepper. ≈ 4 min
3. Cut out squares of dough, approximately 5 x 5 cm in size. ≈ 8 min
4. Place a small amount of filling in the center of each square, fold it in half, and press firmly on the unfilled side to prevent the tortellini from opening during cooking. ≈ 3 min
5. Remove the excess dough using a ribbed rolling pin. ≈ 3 min
6. Bring a large pot of salted water to a boil. ⏱ ≈ 10 min
7. Gently add the tortelli to the water in small batches, reducing the heat to prevent the pasta from becoming too soft. ⏱ ≈ 10 min
8. Let it cook for a few minutes. ⏱ ≈ 10 min
9. Carefully remove the tortelli with a slotted spoon, drain them well, and place them in a serving bowl to be seasoned with your preferred sauce. ≈ 2 min