Servings: 6 servings
6 tablespoons all-purpose flour, + 2 tablespoons
¼ cup semolina flour
1 whole egg, at room temperature
½ teaspoon granulated sugar
½ teaspoon salt
¼ cup olive oil
10 oil-cured olives, pitted and chopped
3 artichoke hearts, coarsely chopped
4 tablespoons flat-leaf parsley, finely chopped
½ teaspoon garlic powder
¼ teaspoon black pepper, freshly cracked
1 lemon, zested and freshly squeezed
½ (15-ounce) package ricotta cheese
1 yellow onion, thinly sliced
¾ (25.5-ounce) jar marinara sauce, store-bought
¼ cup Emmental cheese
How to make the pasta sheets:
In a mixing bowl, lightly beat the egg with sugar.
In a large mixing bowl, add the all-purpose flour, semolina flour and ¼ teaspoon salt. Form a well and place the egg mixture into the indentation. Form a dough ball and knead the dough until combined. Drizzle with 1 tablespoon oil. Cover with a damp towel, place the bowl in a warm spot and let rest for about 1 hour.
The dough should be neither too sticky nor too dry. Dust a flat work space (or a board) with a generous amount of all-purpose flour. Roll out the dough ball with a rolling pin, then pass through a pasta roller machine, using the thickest setting. Dust the pasta sheet with a little flour on both sides to prevent it from sticking to the machine. Repeat 2-3 times. For the last time through, use setting "6" of the Kitchenaid flat roller pasta attachment. Using, 2¾" metal circle cutter, cut dough disks. Using the remaining dough, roll back into the pasta roller and form more disks.
Cover with a kitchen towel while preparing the ricotta filling.
For the ricotta filling:
In a 5-quart non-stick pot, heat 2 tablespoons oil. Add the onions and cook for 5 minutes until softened and lightly golden. Turn off the heat, transfer 1-2 tablespoons onions into a mixing bowl and reserve the rest for the tomato sauce.
In the mixing bowl, add the ricotta cheese, garlic powder, lemon zest, lemon juice, 3 tablespoons parsley, the olives and artichokes. Season with salt and pepper. Mix until well incorporated.
Forming the tortellini pasta: Place a tortellini wrapper on the working space. Place a small mound of ricotta filling (about 2 teaspoons) in the middle of the tortellini. Dip your finger in a small bowl of water and moisten around the edge of the tortellini wrapper. Fold in half, forming a half moon. Lift the curvy side up, forming a little "cowboy hat", then moisten both ends and join them, pointing them down. Seal by pressing firmly. Chill in the refrigerator (up to 3-4 days) if preparing in advance.
Boiling the tortellini: Fill a large stockpot with water and bring to a boil. When the pasta is cooked (floats to the surface but is still in shape and firm), salt with water, lower the heat and cook for another minute.
When you're ready to serve, re-heat the onions in the 5-quart same non-stick pot. Using a slotted spoon, transfer the tortellini pasta to the pot, removing as much pasta water as possible. Cook for 2 minutes until fragrant and add the tortellini to the same pan. Toss well for 2-3 minutes until lightly golden. Transfer to a platter. Add the marinara sauce and cheese. Bring to a boil and cook for 2-3 minutes. Return the tortellini pasta, cover and turn the heat down to low for about 3 minutes.
Adjust seasoning. Add more salt if necessary.
Garnish with parsley and serve immediately.