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Name: Tortelli Di Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Tomato sauce; Salt and pepper; 1/4 lb Butter; 3 c Heavy cream; 2 1/4 c Flour; 1 Whole egg; beaten; Salt; Parmesan cheese; 2/3 c Freshly ground Parmesan; 3 Eggs; 2 Bunches of broccoli tops; 2 Shallots; finely chopped; 1 c Fresh Ricotta cheese; 1 pn Nutmeg

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INGREDIENTS

SAUCE
2 c Tomato sauce
FILLING
Salt and pepper
1/4 lb Butter
3 c Heavy cream
2 1/4 c Flour
1 Whole egg; beaten
Salt
Parmesan cheese
2/3 c Freshly ground Parmesan
3 Eggs
2 Bunches of broccoli tops
2 Shallots; finely chopped
PASTA
1 c Fresh Ricotta cheese
1 pn Nutmeg

Servings

INSTRUCTIONS

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 . Downloaded from G Internet, G Internet.

NOTES

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Tortelli Di Broccoli

SAUCE
2 c Tomato sauce
 FILLING
 Salt and pepper
1/4 lb Butter
3 c Heavy cream
2 1/4 c Flour
1 Whole egg; beaten
 Salt
 Parmesan cheese
2/3 c Freshly ground Parmesan
3 Eggs
2 Bunches of broccoli tops
2 Shallots; finely chopped
 PASTA
1 c Fresh Ricotta cheese
1 pn Nutmeg

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 <Micro Cookbook Collection of Italian Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (950g)
Recipe Makes: 6 Servings

Calories: 1052
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1052

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