Yield: 6 servings
|1 \N||Recipe green pasta; see * note|
|½ pounds||Fresh sheep's milk ricotta cheese|
|\N \N||(cow's milk may be substituted)|
|1½ cup||Freshly-grated parmigiano reggiano|
|½ teaspoon||Freshly-grated nutmeg|
|¼ cup||Freshly-chopped Italian parsley|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|8 \N||Sage leaves|
* 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); ½ Lean Meat; 0 Vegetable; 0 Fruit; 6½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali
Converted by MM_Buster v2.0n.