Ingredients Jump to Instructions ↓

  1. 1 Green pasta - seenote

  2. 1/2 lb 227g / 8oz Fresh sheep's milk ricotta cheese (cow's milk may be substituted)

  3. 1 1/2 cups 297g / 10oz Freshly-grated parmigiano reggiano

  4. 2 Eggs

  5. 1/2 teaspoon 2 1/2ml Freshly-grated nutmeg

  6. 1/4 cup 36g / 1 1/3oz Freshly-chopped Italian parsley Salt - to taste Freshly-ground black pepper - to taste

  7. 8 oz 227g Butter

  8. 8 Sage leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Green Pasta" recipe which is included in this collection. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Roll pasta into sheets on thinnest setting of pasta roller and set on board covered with damp kitchen towel. In a large bowl, make the filling by mixing thoroughly the ricotta, parmigiano Reggiano, eggs, nutmeg and chopped parsley. Season with salt and freshly ground pepper then set aside. To make the tortelloni cut the pasta into 3" squares four at a time, so the pasta doesn't dry out. Place an ample teaspoon of the filling in the center of each square and fold point to point to form a triangle. Bring the two ends together to form a large tortelloni or ring shape, sealing points together with pressure. Continue until all are shaped, holding finished tortelloni on a cookie sheet covered with a kitchen towel. Melt butter with sage leaves and set aside. Drop pasta into boiling water and cook until tender, about 3 to 4 minutes. Turn off heat and using a slotted spoon or spider, remove tortelloni from water and place in pan with butter, sage and parmigiano, tossing gently over medium heat until well-coated. Pour into large serving bowl and serve immediately.


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