1 cup plain flour (maida)
2 tbsp olive oil
salt to taste
1 tbsp oil for cooking
To Be Mixed Into Cheese Mixture
1/4 cup grated processed cheese
1/2 tsp dried mixed herbs
1/2 tsp dry red chilli flakes (paprika)
Combine all the ingredients in a deep bowl, mix well and knead it into semi-soft dough, using enough water.
Cover the dough with a damp muslin cloth for 15 minutes.
Divide the dough into 2 equal portions.
Roll out each portion of the dough into 250 mm. ( 10”) diameter circle using a little plain flour for rolling.
Cut into circles using a 50 mm. (2”) cookie cutter or a vaati to get 5 roundels.
Keep doing till all the dough is over, to get 20 roundels in all.
Place one roundel on a clean, dry surface and put ½ tsp of cheese mixture in the center.
Fold over to make a semi-circle and press the edges lightly with your fingers to seal it.
Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.
Repeat steps 7 to 9 to make the remaining 19 tortellini.
Boil enough water in a deep non-stick pan, with salt and oil.
Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes.
Drain and use as required.