INGREDIENTS

INSTRUCTIONS

Note: See the "Basic Fresh Egg Pasta" and "Basic Tomato Sauce" recipes
which are included in this collection.  To make the filling: Mix the
gorgonzola, ricotta, eggs, cinnamon, and  1/4 cup of the grated cheese
in a large stainless steel mixing bowl  until smooth and homogenous.
Set aside.  To assemble the tortelli: Roll the Basic Fresh Egg Pasta
dough out  into 4 sheets. Lay 1 sheet of pasta on a lightly-floured
cutting  board. Starting 1 inch from the top side of the sheet of the
pasta,  place "spots" of 1 teaspoon filling mixture in horizontal rows.
Each  "spot" should be about 2 inches from the previous one. Repeat
this  for half of the sheet. The idea is to fold the bottom half of the
pasta up over the "spots" and then press down the pasta around each
mound of filling.  Using a 2-inch round pastry cutter, either jagged or
straight edge,  cut out the individual tortelli. Remove them one by one
from the  board, carefully pressing the edges together all around to
eliminate  any air pockets and securing the pasta together. Place on a
floured  board or plate and continue with the remaining pasta sheets
until  filling is finished. If the tortelli are not to be cooked within
the  hour, cover with a cotton dish towel and set aside.  Boil 6 quarts
water and add 2 tablespoons salt.  To make the sauce: In a large 12- to
14-inch skillet, heat the Basic  Tomato Sauce, butter and walnut
pieces, until the butter is melted,  set aside. Drop the tortelli into
the boiling water and cook at a low  boil. Fresh tortelli will cook
very quickly no more that 1 to 2  minutes. You will know they are done
when they float to the top of  the water. (If the tortelli have dried,
you may have to increase the  cooking time from 2 to 4 minutes.) To
complete the dish: Carefully  remove the tortelli from the water with a
slotted spoon. Place the  pasta into the sauce pan and coat lightly
with the sauce by shaking  gently back and forth. Pour into a warm
serving dish. Sprinkle with  grated cheese and serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -  (Show
# MB-5604)  Per serving: 537 Calories (kcal); 51g Total Fat; (81%
calories from  fat); 22g Protein; 4g Carbohydrate; 235mg Cholesterol;
4066mg Sodium  Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0
Vegetable; 0 Fruit; 8  Recipe by: Mario Batali  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 797
Calories From Fat: 546
Total Fat: 62.4g
Cholesterol: 256.3mg
Sodium: 5506.1mg
Potassium: 268.5mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: 3.1g
Protein: 48.7g