Ingredients (for a sfoglia with 6 eggs – for around 6-8 people)
7 eggs (6 for the sfoglia, 1 for the stuffing)
600 gr. of flour
200 gr. of ricotta cheese from sheep
200 gr. of cheese cheese from cow
80 gr. of grated Parmesan cheese
1 clove of garlic
some sprigs of parsley
Create a dough with 2 eggs and 200 gr. of flour (see the recipe for the sfoglia here) and put it on the refrigerator. Do the same other 2 times with the remaining 4 eggs and 400 gr. of flour.
Finely chop together the parsley and garlic. Take the last remaining egg and divide the yolk and the albumen. Beat only the yolk in a bowl (you are not going to use the albumen).
In a large bowl mix together the ricotta cheese, the garlic, parsely, parmesan and half of the egg yolk. If necessary, add also the remaining egg yolk. Adjust with salt.
Take out of the refrigerator one of the 3 doughs and roll it out (see again the recipe of the sfoglia). When the dough is thin enough, cut into squares with a sharp knife, fill with the stuffing and close the tortelloni. This work should be done by two people because the dough dries out quickly, making it impossible to close the tortelloni.
Once closed, if you do not cook them immediately, the tortelloni may be frozen in the freezer taking care to put them on trays fairly spaced from each other. Once frozen, you can put in freezer bags and store them safely a few months.
Once cooked, serve with butter and sage.
Thanks to mom Carla.
Recipe in Italian here.