Preparing the pasta:
Dissolve the salt in the water, knead it with all the other ingredients until you have a soft dough, wrap it with a damp cloth and let it sit for 1 hour.
Preparing the filling:
Shred the fresh and seasoned Pecorino Toscano, knead it with the ricotta cheese and the egg, then let it sit for 20 minutes in the fridge.
Then, stretch the dough so that it is about 3 mm thick, cut it into squares of about 10 cm, spread the filling on the squares, with the aid of a tablespoon, fold them into triangles and seal the edges with a fork.
Preparing the sauce
Cut the tomatoes cross-wise on the bottom, then boil them for -5 minutes, peel, and slice them. Slice the onion, fry it with the tomatoes in oil on a low flame until they start crumbling apart, add salt, and then the wine. Let the wine evaporate and then add the water, chili pepper, and cook it until it is fresh.
Cook the Tortelli, rinse and dry them, then arrange them on a dish; add the sauce and serve the dish with a decoration of minced parsley.
For the pasta:
- 300 g of whole-wheat flour,
- 2 eggs,
- 1 tablespoon of Tuscan extra-virgin olive oil,
- 1/2 a glass of water,
- salt to taste.
For the filling:
- 200 g of fresh Pecorino Toscano DOP
- 100 g of seasoned Pecorino Toscano DOP
- 100 g of fresh ricotta cheese,
- 1 egg and 1 yoke
For the sauce:
- 200 g of tomatoes,
- 120 g of Tuscan extra-virgin olive oil,
- 1 red onion,
- 1/2 a glass Tuscan red wine,
- 1 glass of warm water,
- 1 fresh, thinly sliced chili pepper.