Tortelloni Filled With Ricotta and Parsley

Name: Tortelloni Filled With Ricotta and Parsley (Tortelloni di Ricotta e Prezzemolo)
Total time: 1 h
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ⅔ of the Simple Tomato Sauce; ½ cup heavy cream; 1 ½ cups fresh, whole milk ricotta; Salt; 1 cup Parmigiano-Reggiano, freshly grated; ⅛ teaspoon nutmeg; ½ cup flat leaf Italian parsley, finely chopped; 1 egg yolk; Pasta dough, made with 2 eggs and 1 ½ cups flour; Freshly ground black pepper

Tortelloni di Ricotta e Prezzemolo

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

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.

Ingredients

1 ½ cups fresh, whole milk ricotta
½ cup flat leaf Italian parsley, finely chopped

Europe
Italy
Emilia-Romagna
Main course
Mediterranean
Vegetarian
Pasta

Method

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.
Roll out one quarter of the dough to the thinnest setting if using th