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Name: Tortelloni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 tb Butter; 1 ts Freshly grated nutmeg; 1 Recipe basic pasta; 2 bn Italian parsley, finely; 1 c Grated Parmigiano-Reggiano,; 10 Sage leaves; 3 Eggs

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INGREDIENTS

6 tb Butter
1 ts Freshly grated nutmeg
1 Recipe basic pasta
2 bn Italian parsley, finely
1 c Grated Parmigiano-Reggiano,
10 Sage leaves
3 Eggs

Servings

INSTRUCTIONS

Bring 6 quarts of water to boil and add 2 tablespoons of salt. In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and eggs until well blended. Roll out pasta to thinnest setting and cut into 6-inch squares. Place 2 tablespoons ricotta mixture in the center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring opposite points of the triangle together to form a ring and press firmly to meld the ends together. Continue until all pasta is done. Drop tortelloni into boiling water and cook until tender, about 8 to 9 minutes. Meanwhile, melt butter and sage together in a 12 to 14-inch saute pan over medium heat, being careful not to brown. Drain cooked tortelloni and gently pour into pan with butter and remaining cheese and toss gently over medium heat. Place in warm serving bowl and serve immediately. Yield: 4 servings Recipe by: Molto Mario MB1D31 Posted to MC-Recipe Digest V1 #631 by Sue on Jun 01, 1997

NOTES

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Tortelloni

6 tb Butter
1 ts Freshly grated nutmeg
1 Recipe basic pasta
2 bn Italian parsley, finely
1 c Grated Parmigiano-Reggiano,
10 Sage leaves
3 Eggs

Bring 6 quarts of water to boil and add 2 tablespoons of salt.    In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and  eggs until well blended. Roll out pasta to thinnest setting and cut into  6-inch squares. Place 2 tablespoons ricotta mixture in the center of each  square. Fold opposite corners of each square together and press firmly to  seal and form a triangle. Bring opposite points of the triangle together to  form a ring and press firmly to meld the ends together. Continue until all  pasta is done. Drop tortelloni into boiling water and cook until tender,  about 8 to 9 minutes.    Meanwhile, melt butter and sage together in a 12 to 14-inch saute pan over  medium heat, being careful not to brown. Drain cooked tortelloni and gently  pour into pan with butter and remaining cheese and toss gently over medium  heat. Place in warm serving bowl and serve immediately.    Yield: 4 servings    Recipe by: Molto Mario MB1D31 Posted to MC-Recipe Digest V1 #631 by Sue  <suechef@sover.net> on Jun 01, 1997

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Nutrition

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Serving Size: 1 Serving (840g)
Recipe Makes: 1 Servings

Calories: 1703
Calories from Fat: 1303 (77%)

Amt Per Serving		% DV

	Total Fat 144.8g	193 %
	Saturated Fat 67.7g	339 %
	Monounsaturated Fat 46.6g
	Polyunsanturated Fat 12.9g
Cholesterol 3355.5mg		1032 %
Sodium 1541mg		53 %
Potassium 1063.8mg		28 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 7g
Protein 95.5g		136 %
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: 1703

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