Name: Ricotta-and-Parsley-Filled Tortelloni with a Pink Tomato Sauce (Tortelloni di Ricotta al Sugo Rosa)
Total time: 1 h 30 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: ½ recipe Simple Butter and Tomato Sauce; Salt; ¾ cup heavy cream; Freshly ground black pepper; 1¼ cups freshly grated Parmigiano-Reggiano; 1 large egg yolk; 1½ cups whole-milk ricotta cheese; ⅛ teaspoon freshly grated nutmeg; ½ small bunch flat-leaf Italian parsley; Egg Pasta of Emilia Romagna, made with 2 eggs and 1½ cups flour

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
1 hr 30

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

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 delici