Mix together the semolina, flour and sat in a blender, than add the eggs, oil and finally the water few drops at a time until dough is formed. Allow to rest covered for few minutes and than open the dough the thinner possible. In a bowl, mix together the bigilla, feta, parsley and parmesan. Cut the dough in large squares place the filling on and form the tortellaci. Sauté the garlic on low heat add the rosemary and tomatoes, cream and reduce. remove from heat blend and whisk in a knob of salted butter.

Serves 4-6

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