INGREDIENTS

INSTRUCTIONS

* Note: See the "Duck Rillette" recipe which is included in this
collection.
Using a 4-inch round cutter, cut each pasta sheet into 6 rounds. Place a
heaping tablespoon of the filling in the center of each round. Place
1/4-ounce of cheese on top of each rillette. Lightly wet the edges of the
pasta. Fold one side of the pasta over to the next forming a half moon.
Bring the two corners together and gently press together. Fold the edges of
the pasta down forming the shape of a tortelloni. Dust the pasta with
cornmeal to prevent from sticking. Bring a pot of sated water to a boil. In
a saute pan, heat the olive oil. When the oil is hot, saute the shallots
until they start to caramelize, about 4 minutes. Stir in the garlic and
season with salt and pepper. Add the reduction and bring up to a boil.
Reduce to a simmer and cook for 3 minutes. Remove from the heat and stir in
the parsley. Drop a couple of the tortelloni in the boiling water. Cook
until the pasta is al dente, about 3 to 4 minutes. Remove from the water
and drain. Season the pasta with salt and pepper. Ladle the sauce in the
center of a shallow bowl. Arrange four tortelloni in the center of the
sauce. Garnish with cheese,and parsley. This recipe yields 4 appetizer
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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