55. Tortelli

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

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