Tortellini With Ricotta Cheese And Parsley
|Tomato cream sauce||2 Cup (32 tbs)|
|All purpose flour||3 Cup (48 tbs) (For Basic Egg Pasta Dough)|
|Ricotta cheese||1 Pound|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs) (Use Plain Ones)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Parmesan cheese||1 Tablespoon (Additional)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
Prepare Cheese Filling and refrigerate.
Prepare Tomato-Cream Sauce and let stand at room temperature.
Prepare Basic Egg Pasta Dough.
Cut a small piece of dough and work through the pasta machine until you have a very thin sheet of pasta.
Cut pasta into 3-inch circles using a glass or a cookie cutter.
Put 1 teaspoon filling in the center of each circle.
Fold circles in half and press firmly to seal edges to make tortelloni.
Bend each tortelloni around your finger, pressing 1 pointed end over the other.
Repeat with remaining dough, rolling out and filling 1 sheet of pasta at a time.
Dust 2 or 3 large plates or trays with flour.
Place tortelloni on plates or trays.
Turn tortelloni over every couple of hours until completely dry.
Refrigerate uncovered until ready to use.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook tortelloni uncovered until tender but firm to the bite.
Drain tortelloni and place in a warm deep dish or bowl.
Add butter, Tomato-Cream Sauce and 1/3 cup Parmesan cheese.
Toss gently until mixed.
Cheese Filling: Beat egg yolk in a large bowl.
Add ricotta cheese, parsley, Parmesan cheese and nutmeg; mix to blend.
Season with salt.
Tomato-Cream Sauce: Melt butter in a medium saucepan.
Add Plain Tomato Sauce and cream.
Season with salt and pepper.
Simmer 5 to 10 minutes.