Name: Tortelloni
Ingredients: 4 c Sheep's milk ricotta; 2 bn Italian parsley, finely chopped; 1 c Grated Parmigiano-Reggiano, plus 1/4 C; 1 ts Freshly grated nutmeg; 3 Eggs; 1 Recipe basic pasta; 6 tb Butter; 10 Sage leaves

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	New, Text, Import	1	Servings

INGREDIENTS

4	c	Sheep's milk ricotta
2	bn	Italian parsley, finely chopped
1	c	Grated Parmigiano-Reggiano, plus 1/4 C
1	ts	Freshly grated nutmeg
3		Eggs
1		Recipe basic pasta
6	tb	Butter
10		Sage leaves

INSTRUCTIONS

Bring 6 quarts of water to boil and add 2 tablespoons of salt.
In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and
eggs until well blended. Roll out pasta to thinnest setting and cut into
6-inch squares. Place 2 tablespoons ricotta mixture in the center of each
square. Fold opposite corners of each square together and press firmly to
seal and form a triangle. Bring opposite points of the triangle together to
form a ring and press firmly to meld the ends together. Continue until all
pasta is done. Drop tortelloni into boiling water and cook until tender,
about 8 to 9 minutes.
Meanwhile, melt butter and sage together in a 12 to 14-inch saute pan over
medium heat, being careful not to brown. Drain cooked tortelloni and gently
pour into pan with butter and remaining cheese and toss gently over medium
heat. Place in warm serving bowl 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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