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Tortellini With Ricotta Cheese And Parsley

Italian.Chef's picture
Ingredients
  Tomato cream sauce 2 Cup (32 tbs)
  All purpose flour 3 Cup (48 tbs) (For Basic Egg Pasta Dough)
  Egg yolk 1
  Ricotta cheese 1 Pound
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  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
  Salt To Taste
  Whipping cream 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
Directions

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.
Add tortelloni.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled

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