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
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|Serving Size: 1 Serving (840g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1703
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