Osteria Malabocca
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 200g flour
  • 2 eggs

For the filling

  • 1 egg yolk
  • 250g Ricotta seasoned with Cervia salt
  • 100g grated Fossa cheese from Sogliano
  • 50g grated Parmesan cheese

For the sauce

  • 1 vine tomato
  • 1 sprig fresh thyme
  • extra-virgin olive oil of Brisighella
  • salt and pepper
Accompanying wines:
Burson Riserva

Fossa cheese tortelli with olive oil, thyme and black pepper

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Break the eggs in the well, add a pinch of salt and a tablespoon of extra-virgin olive oil and knead. Set aside to rest.

For the filling: in the meantime, prepare the filling with the Ricotta cheese, an egg yolk, grated Parmesan and 50g grated Fossa cheese. Mix together well and put into a piping bag.

Roll out the pasta to the desired thickness and cut into 6cm squares. Place a little filling in each square and close into a triangle shape. Seal the tortelli by “marking” them with the prongs of a fork.

Remove the skin and seeds from the tomato and cut into small cubes. Put it along with 4 tablespoons of extra-virgin olive oil, the thyme and a pinch of salt in a pan and warm through without sautéing.

Cook the pasta parcels in boiling salted water and when ready toss in the pan with the sauce. Plate up, drizzling with the th . . . >>>



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