Tortelloni Filled With Ricotta and Parsley

Tortelloni di Ricotta e Prezzemolo

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Although one would think that tortelloni were simply larger tortellini in the Romagna part of Emilia-Romagna they are flat, square-shaped filled pasta. In Bologna, however, they are large cappelletti . This recipe is for the latter. The best sauce for them is the pink tomato sauce used in the recipe for Tortelloni di Carciofi.

Total Time from Start to Finish: 1 hour

Ingredients

  • 1 ½ cups fresh, whole milk ricotta
  • ½ cup flat leaf Italian parsley, finely chopped
  • 1 egg yolk
  • 1 cup Parmigiano-Reggiano, freshly grated
  • teaspoon nutmeg
  • Salt
  • Freshly ground black pepper
  • Pasta dough, made with 2 eggs and 1 ½ cups flour
  • of the Simple Tomato Sauce
  • ½ cup heavy cream

Method

  1. Put the ricotta, parsley, egg yolk, ¾ cup of the grated Parmigiano-Reggiano and nutmeg in a mixing bowl. Season with salt and pepper and mix thoroughly until all the ingredients are well amalgamated.
  2. Roll out one quarter of the dough to the thinnest setting if using the machine or roll out the entire dough as thinly as possible by hand and cover about a quarter of the pasta sheet with plastic. Cut the pasta into 2-inch squares, put 2 teaspoons of the filling in the center and shape the tortellone as indicated in the video. If you are using the pasta machine you may be able to recycle the leftover dough rolling it into a ball and thinning it out again. Otherwise keep the trimmings to use in a soup. When done set the tortellini on a clean dry cloth. Continue until all the pasta and/or filling has been used.
  3. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  4. Pass the tomato sauce through a food mill then heat in a saucepan over medium low heat until it begins to bubble. Add the cream and raise the heat to medium. Cook for 2 to 3 minutes until the cream has reduced and the sauce thickly coats a spoon. Remove from the heat.
  5. Add 2 tablespoons salt to the boiling pasta water and carefully slide the tortelloni into the water using the towel to guide them in. When the tortelloni are cooked al dente drain well and transfer to a serving platter. Pour the sauce over them and gently toss with the remaining Parmigiano-Reggiano cheese. Serve at once.

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