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1. To make the pasta, form a well in the middle of the flour. Add the eggs and a pinch of salt, and with the fork, combine until the pasta forms a smooth elastic ball. If too wet, add more flour. 2. To make the filling, blanch the broccoli and grind fine. Let it cool, then combine with all ingredients, and season to taste with salt and pepper. 3. To make tortellis, roll the pasta 1/8-inch thick and cut into 2-1/2 inch circles. Place 1 TBS. of filling in the center, and fold into a 1/2 circle, using egg white or water to seal if needed. Wrap around a finger; join sides together and pinch closed. This will result in a hat-shaped pasta. 4. To cook the tortelli, bring 3 quarts of water to a boil and add 1 TBS. of salt. Add tortellis and cook until they rise to the top of the pot. While they are cooking, reduce 2 cups of heavy cream until thick. Add 2 cups of tomato sauce and 1/4 lb. of butter. Toss the tortellis in the sauce, add a handful of freshly grated Parmesan cheese, and serve immediately. DONATELLO 501 POST ST.;SAN FRANCISCO WINE: SOAVE CLASSICO From the
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|Serving Size: 1 Serving (950g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 628 (60%)|
|Amt Per Serving||% DV|
|Total Fat 69.8g||93 %|
|Saturated Fat 39.1g||196 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 703.8mg||217 %|
|Sodium 3487.9mg||120 %|
|Potassium 2225.8mg||59 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 68.4g|
|Protein 35.3g||50 %|
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Calories per serving: 1052
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