Ingredients for the pasta:
Flour 500 g
Eggs 3
Sugar 1 Tbs
A pinch of salt
White Wine 4 Tbs
Extra Virgin Olive Oil 1 Tbs
Ingredients for the filling:
2 Lb fresh Ricotta
Sugar 4 Tb
1 yolk
Alchermes 2 Tbs
Make the pasta
Sift the flour into a medium bowl. Add the eggs,salt, sugar, white wine, and the olive oil.
Using a fork mix thoroughly. Using your hands, gather the dough into a ball and knead for a few minutes. Roll out the dough with a rolling pin into a thin sheet (as thin as you can get).
Cut out 4 inch circles from the sheet of dough.
Make the filling
In a large bowl, beat the yolk with the sugar, the Alchermes, the ricotta and mix thoroughly.
Spoon the ricotta filling onto the center of the 4 inch circle of dough and then fold in half. Seal the edges together using a fork by pressing gently. Set Tortelli aside on a plate sprinkled with flour, so they won't stick.
Cooking the Tortelli
Fry the Tortelli in vegetable oil (sunflower oil works best) for about 5 minutes, flipping them over every couple of minutes.
Garnishing
Garnish the Tortelli with 3-4 Tbs of Sugar or Sugar powder. Then drizzle lightly with Alchermes. Buon Apetito!
