Ricotta-and-Parsley-Filled Tortelloni with a Pink Tomato Sauce

Tortelloni di Ricotta al Sugo Rosa

Preparation info

  • Difficulty

    Easy

  • Serves

    4

    as a main course

Appears in

When my daughter Gabriella was four years old, we invited her preschool class over for a cooking class. Although I am quite comfortable teaching adults, I was a little concerned about holding the attention of a group of four-year-olds. I decided, in the words of Ms. Frizzle of The Magic School Bus, to take chances, make mistakes, and get messy by having everyone make pasta. Well, we did get a little messy, and some mistakes were made, but in the end a lunch of delicious homemade tortelloni filled with ricotta was enjoyed by all.

These tortelloni are shaped differently from those in the preceding recipes. A specialty of Bologna, they are a larger version of the city’s famous tortellini.

Total time: hours

Ingredients

  • ½ recipe Simple Butter and Tomato Sauce
  • Egg Pasta of Emilia Romagna, made with 2 eggs and cups flour
  • ½ small bunch flat-leaf Italian parsley
  • cups whole-milk ricotta cheese
  • cups freshly grated Parmigiano-Reggiano
  • 1 large egg yolk
  • teaspoon freshly grated nutmeg
  • Salt
  • Freshly ground black pepper
  • ¾ cup heavy cream

Method

  1. Make the tomato sauce.
  2. Make the pasta dough.
  3. Finely chop enough of the parsley leaves to measure ½ cup. Put the parsley, ricotta, 1 cup of the Parmigiano, the egg yolk, and nutmeg in a medium bowl. Season with salt and pepper and mix thoroughly.
  4. Roll out the pasta dough as described. Lay the pasta flat on a cutting board and cut it into 2-inch squares. Place 1 tablespoon of the filling in the center of each square. Fold the pasta square in half forming a triangle, then wrap the 2 opposite points around the tip of your index finger forming the shape of a bishop’s hat. Place the tortelloni on a dry cloth in a single layer. Continue the process until all the pasta and/or filling are used up.
  5. Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
  6. Put the pot with the tomato sauce over low heat to reheat it gently. After it begins to simmer, add the cream, mix it in well, and after about a minute remove the sauce from the heat.
  7. Add 2 tablespoons of salt to the boiling water. Collect all the filled pasta on one towel and slide them into the boiling water. Cook until the edges are tender but al dente, about 3 minutes, then drain or lift them out with a skimmer. Transfer to a shallow serving bowl and gently toss with the sauce. Sprinkle with the remaining ¼ cup Parmigiano and serve at once.

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