INGREDIENTS

INSTRUCTIONS

* 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; 6
1/2    Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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