Tortellini with Mascarpone Parmigiano Filling

Name: Tortellini with Mascarpone Parmigiano Filling
Yield: Makes about 100 (8 Main-Course Servings or 12 First-Course Servings)
Ingredients: 8 cups brown chicken broth or 2 cups other sauce such as tomato sauce; Pepper; ¼ pound prosciutto, sliced very thin, chopped (optional); Salt; 1 cup mascarpone; 1 cup finely grated Parmigiano-Reggiano; Dough for Fresh Egg Pasta Noodles

Preparation info

Makes about
100

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Because the filling for these tortellini is very rich, it’s best to avoid rich sauces and serve the pasta in a light broth instead.

Ingredients

Dough for Fresh Egg Pasta Noodles
1 cup mascarpone
1 cup finely grated Parmigia

Main course
Noodles

Method

Roll out the dough into thin strips. Cut out rounds with a 3-inch cookie cutter. Brush the rounds with water as you work. Combine the ingredients for the filling. Place ½ teaspoon of filling just off-center on the circle of dough, fold the top flap of dough over, creating a half-moon, and pinch together all around. You can serve the pasta like this, in half-moons, or you can seal the edge by fo