Tortelli with Pecorino Toscano in spicy sauce


Ingredients (4 people)


  • 300 g of whole-wheat flour
  • 2 eggs
  • 1 tablespoon of Tuscan EVO oil
  • 1/2 glass of water
  • Salt to taste


  • 200 g of fresh Pecorino Toscano PDO
  • 100 g of aged Pecorino Toscano PDO
  • 100 g of fresh ricotta cheese
  • 1 egg
  • 1 yolk


  • 200 g of tomatoes
  • 120 g of Tuscan EVO oil
  • 1 red onion
  • 1/2 glass of Tuscan red wine
  • 1 glass of warm water
  • 1 fresh, thinly sliced, chilli pepper


For the pasta:

Salt the water and add it to all the other pasta ingredients.
Knead until you have a soft dough, wrap it in a damp cloth and let it rest for an hour.

For the filling:

Chop all the Pecorino Toscano PDO thinly, mix with the ricotta cheese, the egg, and the yolk, then let it rest for 20 minutes in the fridge.

Stretch the dough until it’s about 3 mm thick, cut it into squares of about 10 cm per side, spread the filling in the middle of the squares, then fold them into triangles and seal their edges with a fork.

For the sauce:

Make a cross cut on the bottom of each tomato, then boil them for about 5 minutes.
Peel and slice the tomatoes, mix them with the chopped onion, and fry in Tuscan EVO oil on a low flame, until they start crumbling apart. Then add salt and wine.
Let the wine evaporate, add water and chilli pepper, and cook it until obtaining a quite thick sauce.

Cook the tortelli in salted, boiling water, drain, and put them on a soup plate.
Add the sauce and serve the Tortelli with Pecorino Toscano in spicy sauce hot.

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