Name: Handmade Cheese Tortellini
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Mascaponi; Some Tagasca olives; Some Flour; Some egg; Some Cheese; Some tomato; Some eggplant; Some garlic; Some olive oil; Some Basil

Handmade Cheese Tortellini

by Heart-cooking kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It is a western dumpling. It is very common in Italy. It is a traditional and popular food in the West.
The triangle-shaped dumpling skin has a unique pattern pressed by a fork, and the small details reveal the distinctive style of Western cuisine.
And the wrapped cheese filling, bite down, soft and dense, rolling on the tip of the tongue and steaming, the intoxicating milky fragrance filled the whole mouth.
When paired with a thick sauce, a typical Western taste will be sprayed out.

And most importantly, it is exactly the same as traditional Chinese dumplings.
Knead the noodles, roll the skin, mix the stuffing, make dumplings...
This kind of full ritual makes it also exude a strong sense of warmth. "

Handmade Cheese Tortellini

1. Mix flour, eggs and water to make dumpling noodles. Roll the dough into the thinnest possible dough and cut into square pieces.

2. Mix the cheese and mascarpone, add a little pepper and olive oil and stir well.

3. Slightly moisten the surface of the dough with water, squeeze in the prepared cheese filling, fold the dough into a triangle, press tightly along the edges, and press the edges with a fork to beautify.

4. Heat the pan with oil, add tomatoes and a little tagasca olives and stir fry.

5. The dumplings are cooked in a pot and mixed well with the sauce.

6. Spread a layer of eggplant sauce on the bottom of the plate, add dumplings, garnish with basil leaves, and you're done~

Tips:
1. When making the dough, you must roll the dough very thinly to highlight the soft but not heavy taste of the dumplings.
2. When frying the tomato sauce, add a little tagasca olives to increase the acidity of the sauce, so that the taste can be better matched with the eggplant sauce on the bottom of the plate.

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