Name: Four-Cheese Tortelloni (Tortelloni ai Quattro Formaggi)
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 4 ounces mascarpone; 1¾ cups freshly grated parmigiano; 8 ounces Emmenthal (Swiss) cheese, grated; 4 ounces Stracchino, cut in tiny bits; Pinch of nutmeg; Freshly ground pepper (optional); 2-3 eggs; 4 cups unbleached flour; Milk, if necessary or 3½ cups unbleached flour; ½ pound spinach, washed, cooked, squeezed and minced

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

When a recipe is called ai quattro formaggi it usually suggests pasta in a sauce of 4 cheeses. In this case, the 4 cheeses are inside the pasta, and it makes a delicious combination.

Ingredients

Ripieno

8 ounces Emmenthal (Swiss) cheese, grated
4 ounces Stracchino, cut in tiny bits

Europe
Italy
Emilia-Romagna
Vegetarian
Pasta
Mediterranean

Method

Combine the ingredients for the ripieno until thoroughly blended. If you think the combination is too loose, add more parmigiano. If you think it is too solid (not likely), add a tiny amount of milk.

Set aside. Make a sfoglia of pasta all’uovo or pasta verde and prepare the tortelloni according to the instructions

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Ingredients

Ripieno

Method

Part of