Not an easy task - Tailed tortelli with jam

Today's tortelli have a very quick stuffing to prepare, but they are very challenging to close because of its almost liquid state and the high sugar content. If any of the borders of the squares touches the stuffing, you can pray your favorite saint to help you to close the tortello. But you won't. While a slightly greasy stuffing is not a big problem, a sugary one is almost always a synonym of big trouble in making your stuffed pasta: it will become slippery and only by using some sort of super glue will you be able to make it. So, today's advice is: make sure the filling stays in the center!

Yield:4-6 servings

Dough

• 400gr flour
• 2 eggs
• water
•  salt

Stuffing

• 450gr ricotta cheese
• 250gr jam (here, prunes)

As you can see, this tortello lost some of its stuffing. It became useless.

Cook in boiling water with some salt. Drain when they start to float. Toss in frying pan with butter and season with sour cream. Garnish with a sesame bar in pieces.