Artichoke Filled Tortelloni with a Pink Tomato Sauce

Tortelloni di Carciofi alla Panna Rosa

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This delicately flavored artichoke filled pasta would make an elegant addition to any special occasion meal. Be aware that if the filled pasta is made too long before cooking it, the moisture from the filling will begin to dissolve the pasta in contact with the filling, and the tortelloni may rupture when cooked. If you want to make them ahead of time, partially cook them and toss them with a light coating of vegetable oil so they won’t stick to each other. When ready to serve, put them bac