Tortelloni
4 Cups sheep's milk ricotta 2 Bunches Italian parsley -- finely chopped 1 Cup grated Parmigiano-Reggiano -- plus 1/4 C 1 Teaspoon freshly grated nutmeg 3 eggs 1 Recipe basic pasta
Ingredients
- 4Cupsheep's milk ricotta
- 2bunches italian parsley -- finely chopped
- 1Cupgrated parmigiano-reggiano -- plus 1/4 c
- 1Teaspoonfreshly grated nutmeg
- 3eggs
- 1recipe basic pasta
- 6Tablespoonbutter
- 10sage leaves
Directions
- 1
4 Cups sheep's milk ricotta 2 Bunches Italian parsley -- finely chopped 1 Cup grated Parmigiano-Reggiano -- plus 1/4 C 1 Teaspoon freshly gr
- 2
In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and eggs until well blended
- 3
Roll out pasta to thinnest setting and cut into 6-inch squares
- 4
Place 2 tablespoons ricotta mixture in the center of each square
- 5
Fold opposite corners of each square together and press firmly to seal and form a triangle
- 6
Bring opposite points of the triangle together to form a ring and press firmly to meld the ends together
- 7
Continue until all pasta is done
- 8
Drop tortelloni into boiling water and cook until tender, about 8 to 9 minutes