Tortelli of gorgonzola with walnuts and tomato butter

Yield: 4 servings

Measure Ingredient
1 \N Recipe basic fresh egg pasta; see * note
2 tablespoons Salt
\N \N === filling ===
8 ounces Gorgonzola cheese; sweet or mountain
\N \N Picante
8 ounces Ricotta cheese
2 larges Eggs
1 pinch Ground cinnamon
¼ cup Freshly-grated parmesan cheese; plus
4 tablespoons Freshly-grated parmesan cheese
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N === sauce ===
4 ounces Unsalted butter
½ cup Basic tomato sauce; see * note
¼ cup Chopped walnut pieces

* Note: See the "Basic Fresh Egg Pasta" and "Basic Tomato Sauce" recipes which are included in this collection.

To make the filling: Mix the gorgonzola, ricotta, eggs, cinnamon, and ¼ cup of the grated cheese in a large stainless steel mixing bowl until smooth and homogenous. Set aside.

To assemble the tortelli: Roll the Basic Fresh Egg Pasta dough out into 4 sheets. Lay 1 sheet of pasta on a lightly-floured cutting board. Starting 1 inch from the top side of the sheet of the pasta, place "spots" of 1 teaspoon filling mixture in horizontal rows. Each "spot" should be about 2 inches from the previous one. Repeat this for half of the sheet. The idea is to fold the bottom half of the pasta up over the "spots" and then press down the pasta around each mound of filling.

Using a 2-inch round pastry cutter, either jagged or straight edge, cut out the individual tortelli. Remove them one by one from the board, carefully pressing the edges together all around to eliminate any air pockets and securing the pasta together. Place on a floured board or plate and continue with the remaining pasta sheets until filling is finished. If the tortelli are not to be cooked within the hour, cover with a cotton dish towel and set aside.

Boil 6 quarts water and add 2 tablespoons salt.

To make the sauce: In a large 12- to 14-inch skillet, heat the Basic Tomato Sauce, butter and walnut pieces, until the butter is melted, set aside.

Drop the tortelli into the boiling water and cook at a low boil. Fresh tortelli will cook very quickly no more that 1 to 2 minutes. You will know they are done when they float to the top of the water. (If the tortelli have dried, you may have to increase the cooking time from 2 to 4 minutes.) To complete the dish: Carefully remove the tortelli from the water with a slotted spoon. Place the pasta into the sauce pan and coat lightly with the sauce by shaking gently back and forth. Pour into a warm serving dish.

Sprinkle with grated cheese and serve immediately.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5604)

Per serving: 537 Calories (kcal); 51g Total Fat; (81% calories from fat); 22g Protein; 4g Carbohydrate; 235mg Cholesterol; 4066mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

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