INGREDIENTS

INSTRUCTIONS

6    
Note: See the "Green Pasta" recipe which is included in this
collection.  Bring 6 quarts of water to a boil and add 2 tablespoons of
salt.  Roll pasta into sheets on thinnest setting of pasta roller and
set on  board covered with damp kitchen towel. In a large bowl, make
the  filling by mixing thoroughly the ricotta, parmigiano Reggiano,
eggs,  nutmeg and chopped parsley. Season with salt and freshly ground
pepper then set aside.  To make the tortelloni cut the pasta into 3"
squares four at a time,  so the pasta doesn't dry out. Place an ample
teaspoon of the filling  in the center of each square and fold point to
point to form a  triangle. Bring the two ends together to form a large
tortelloni or  ring shape, sealing points together with pressure.
Continue until all  are shaped, holding finished tortelloni on a cookie
sheet covered  with a kitchen towel.  Melt butter with sage leaves and
set aside.  Drop pasta into boiling water and cook until tender, about
3 to 4  minutes. Turn off heat and using a slotted spoon or spider,
remove  tortelloni from water and place in pan with butter, sage and
parmigiano, tossing gently over medium heat until well-coated. Pour
into large serving bowl and serve immediately.  Source: MOLTO MARIO
with Mario Batali From the TV FOOD NETWORK -  (Show # MB-5656)  Per
serving: 293 Calories (kcal); 32g Total Fat; (96% calories from  fat);
2g Protein; trace Carbohydrate; 145mg Cholesterol; 331mg Sodium  Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
Recipe by: Mario Batali  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1234
Calories From Fat: 945
Total Fat: 106.9g
Cholesterol: 440mg
Sodium: 2805mg
Potassium: 70.9mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: <1g
Protein: 64.7g