If I were hard pressed to choose a favorite dish, something I usually avoid, this would have to be the one. My first encounter with these tortelloni was at age three when my grandmother prepared them for me in my mother’s hometown of Cesenatico. I apparently put away quite a hefty portion, then closed my eyes and plopped my head down on the table. Terrified, my grandmother called the doctor who pronounced me “very happily sleeping.” They are good simply tossed with butter, sage, and Parmigiano-Reggiano, but the ultimate complement for me is the simple tomato sauce with just a splash of cream.
© 2005 Giuliano Hazan. All rights reserved.