Tortellini with Herbs and Cream Cheese Filling

For the tortellini with herb cream cheese filling, heap the flour on a work surface. Make a well in the center and pour in the eggs. Mix the eggs with a little flour, then gradually add the flour to the mixture and knead it into a smooth firm pasta dough.

Knead the dough for at least 5 minutes. The dough must be smooth and slightly shiny, not sticky but not too dry. if it sticks, add a little flour.

If it is too dry, add some lukewarm water and knead the dough again. Cover the dough with a damp cloth and let it rest for 30 minutes.

For the filling, mix the cream cheese with the herbs and season with herb salt and pepper. Then roll out the dough thinly either with a pasta machine or on a floured work surface with a rolling pin.

Then cut the dough into squares about 6 inches on a side and put a blob of the filling on each piece. Fold the pieces together to form a triangle and press them together.

Then twist these pieces together to form the typical tortellini shape. Then cook the tortellini in plenty of bubbling salted water for about 4 minutes.

Serve the cooked tortellini with herb cream cheese filling on a deep plate.

Preparation Tip:

The tortellini with herb cream cheese filling tastes especially good when served with some melted butter and a little grated Parmesan.

Related Recipes:

Ham Tortellini with Apples and OnionsPreparation (about 40 min): For the pasta dough, knead all ingredients together into a smooth dough, wrap in... Vegetable StrudelPrepare the dough for the vegetable strudel. Sift the flour onto the work surface and knead the curd cheese... Pasta Dough – Gluten FreeTry this delicious pasta dish: Whisk together flour and salt. With the dough hook, incorporate egg and oil... Easter Cookies with Raspberry FillingFor the Easter cookies with raspberry filling, place sugar and flour on a large work surface. Dice the butter... Tortellini with ArugulaFirst, for the sauce, peel onion and garlic, cut into cubes and sauté in hot fat until translucent. add clear... Potato Buns with Pea-Mushroom FillingBoil the potatoes in salted water until soft. Then peel and press through the potato press while still hot... Nut Strudel (Potato Dough)For the nut strudel, boil the potatoes until soft and press through the potato press while still hot. Allow to... Wild Garlic Goat Cheese PocketsFor the wild garlic goat cheese pockets, first prepare the dough. To do this, process all ingredients in a... Combs with Poppy and Nut FillingFor the combs with poppy and nut filling, mix the sifted flour, sugar melted fat, egg, a little salt and the... Veal Steak with Herb Parmesan CrustFor the veal steak with herb-parmesan crust, first remove the veal steaks and butter from the refrigerator in...