Christmas Eve Tortelloni

Name: Christmas Eve Tortelloni (Tortelloni della Vigilia)
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 8 ounces spinach, washed, cooked, squeezed, and minced; Salt and pepper to taste; Pinch of nutmeg; 1 tablespoon finely minced parsley; Salt and pepper to taste; 2-3 eggs; 4 cups unbleached flour; Milk, if necessary or 3½ cups unbleached flour; Milk, if necessary or 3½ cups unbleached flour; 1 pound fresh ricotta; 1¾ cups freshly grated parmigiano; 1 egg, beaten

Tortelloni della Vigilia

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

While it is traditional to eat meat-filled tortellini on Christmas Day in Bologna, cheese-filled tortelloni are usually consumed the night before.

Ingredients

Ripieno

1 pound fresh ricotta
1¾ cups freshly grated parmigiano
1

Europe
Italy
Bologna
Emilia-Romagna
Vegetarian
Christmas
Pasta
Mediterranean

Method

Combine all the ingredients for the ripieno in a mixing bowl until thoroughly blended.

Prepare the sfoglia and make the tortelloni according to the instructions. Set aside to dry for at least 30 minutes.

In a large pot of rapidly boiling lightly salted water cook the tortelloni until al dente, 6-8 minutes. Drain well an