| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Soft goat cheese, preferably Coach Farm |
| 6 |
|
Scallions, plus |
| 2 |
|
Scallions, thinly sliced |
| 2 |
|
Eggs |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1/2 |
c |
Grated Parmigiano-Reggiano, plus 1/4 C |
| 1 |
|
Recipe basic pasta |
| 4 |
c |
Good chicken broth |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a large mixing bowl, mash goat cheese until soft. Add scallions, eggs,
nutmeg and cheese and stir well. Using a pasta roller, roll out pasta to
thinnest setting and then cut sheets into 2-inch squares. Bring chicken
stock to simmer in a 4-quart saucepan. Place 1 teaspoon goat cheese filling
in the center of each 2-inch square. Fold opposite corners together to form
a triangle. Press edges together firmly to seal. Bring opposite points of
the triangle together and meld together with firm finger pressure. Continue
until all pasta is done. Drop tortellini in boiling water and cook until
tender, about 7 to 10 minutes. Drain well and drop into simmering chicken
broth. Add remaining scallions and cheese, check for seasoning 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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