55. Tortelli

Stuffed Dumplings

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Ingredients

  • 200 grams (about 7 ounces) of ricotta or raviggiuolo (soft white cheese), or both mixed together

Method

The stuffing is enclosed in dough like cappelletti but the pasta is cut with a somewhat larger round disk. I use the disk described in recipe 195. You can leave the dumplings in the half-moon shape obtainable after the first fold, but the cappelletti shape is preferable. Cook them in sufficiently salted water, drain and garnish with cheese and butter. The