| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Russet potatoes, boiled 40 minutes, and peeled |
| 1/2 |
c |
Grated Parmigiano-Reggiano, plus 1/4 C |
| 1/2 |
c |
Chopped chives, plus 4 T |
| 2 |
|
Eggs |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1 |
|
Recipe basic pasta |
| 4 |
tb |
Butter |
| 8 |
|
Sage leaves |
|
|
Juice of 1/2 lemon |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a mixing bowl, crush potatoes with a masher until smooth. Add cheese,
chives, eggs and nutmeg and mix well.
Roll out pasta to thinnest setting and cut into 4-inch squares. Place 1
tablespoon potato mixture in center of each square. Fold opposite corners
of each square together and press firmly to seal and form a triangle. Bring
the opposite points of the triangle together and press firmly to meld.
Continue until all pasta is stuffed and formed into tortelli. Drop pasta
into boiling water and cook until tender, about 6 to 7 minutes.
Meanwhile, melt butter in a 12 to 14-inch saute pan and continue cooking
until golden brown color (noisette) appears in the thinnest liquid of the
butter. Add sage leaves and remove from heat. Add lemon juice and set
aside. Drain tortelli well, gently pour into saute pan and return to heat.
Add remaining chives and cheese, toss to coat and serve immediately.
Yield: 4 servings
Recipe by: Molto Mario MB1D31 Posted to MC-Recipe Digest V1 #631 by Sue
<suechef@sover.net> on Jun 01, 1997
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