INGREDIENTS

INSTRUCTIONS

* Note: See the "Basic Pasta Dough" and "Basic Tomato Sauce" recipes
which are included in this collection.
Combine the ricotta, Parmesan and eggs using a wire whip to fully mix
together. Add the basil, parsley and well washed arugula to the
cheese by folding with a spatula. Fold in the prosciutto and other
seasonings and refrigerate for 20 minutes. Cut the pasta sheets into
1 1/2-inch wide strips. Cover with a cotton towel. Cut the strips
into squares 1 1/2- by 1 1/2-inches. These are basic tortellini
before filling and folding. It is necessary to work quickly in order
to prevent the pasta from drying out. The moistness of the fresh
dough is necessary to help the dough seal itself closed. Place 1/4 to
1/2 teaspoon of the filling in each square. Fold the square in half
to form a triangle, encasing the filling. Press to seal the edges.
Water can be used to help seal edges if they are drying too quickly.
Fold the two opposite points toward each other and pinch closed to
create the final seal. This is the basic tortellini shape and should
resemble a bishops cap. Continue until all of the pasta has been
filled. Cook in boiling salted water for 4 to 5 minutes or until the
tortellini float to the surface. Drain tortellini and serve with a
Basic Tomato Sauce. This recipe yields about 50 tortellini for 6
servings.
Recipe Source: COOKING LIVE with guest host Michael Lomonaco From the
TV FOOD NETWORK - (Show # CL-8846 broadcast 03-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-22-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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