For the dough: mix the egg yolks with the whole egg,
add the sifted flour, stir, knead the dough, wrap it in plastic wrap, and let it rest for 30 minutes.
For the filling: grate the mozzarella, add the ricotta cheese, the grated parmesan, and season to taste with salt and pepper.
Roll out the dough very thin, cut out circles, add the filling, and seal the tortellini.
Boil the tortellini in salted boiling water; once they float to the surface, cook for 2-3 minutes.
Roll in 30 grams of melted butter with 2 tablespoons of water and enjoy with pleasure.
Bon appétit!
