INGREDIENTS

INSTRUCTIONS

To make the pasta, form a well in the middle of the flour. Add the
eggs and a pinch of salt, and with the fork, combine until the pasta
forms a smooth elastic ball. If too wet, add more flour. To make the
filling, blanch the broccoli and grind fine. Let it cool, then  combine
with all ingredients, and season to taste with salt and  pepper. To
make tortellis, roll the pasta 1/8-inch thick and cut into  2-1/2 inch
circles. Place 1 TBS. of filling in the center, and fold  into a 1/2
circle, using egg white or water to seal if needed. Wrap  around a
finger; join sides together and pinch closed. This will  result in a
hat-shaped pasta. To cook the tortelli, bring 3 quarts of  water to a
boil and add 1 TBS. of salt. Add tortellis and cook until  they rise to
the top of the pot. While they are cooking, reduce 2  cups of heavy
cream until thick. Add 2 cups of tomato sauce and 1/4  lb. of butter.
Toss the tortellis in the sauce, add a handful of  freshly grated
Parmesan cheese, and serve immediately.  DONATELLO  WINE: SOAVE
CLASSICO  From the <Micro Cookbook Collection of Italian Recipes>.
Downloaded  from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 1024
Calories From Fat: 563
Total Fat: 64g
Cholesterol: 318.9mg
Sodium: 1653.9mg
Potassium: 998.8mg
Carbohydrates: 69.2g
Fiber: 2.5g
Sugar: 4.5g
Protein: 45.6g