directions
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1
Choose cheese or one of the meat fillings or half the quantities for each filling recipe and serve a combination of two
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2
To make either filling mix all ingredients in a bowl until smooth
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3
Make tortellini according to instructions for making filled pasta in the Making Pasta chapter
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4
Cook the tortellini until al dente
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5
Do this in batches if necessary, then drain the pasta
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6
Toss with butter
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7
Serve covered with cream sauce (see recipe below)
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8
Place tortellini onto serving plates and spoon sauce over each dish. VARIATIONS: These stuffings work equally as well for making cannelloni, manicotti, ravioli, cappelletti, or other fancy hand-cut shapes.
TORTELLINI IN PARMESAN CREAM SAUCE
ingredients
- 1 full load of pasta dough made into tortellini
- SPINACH AND RICOTTA FILLING
- 1/2 pound fresh spinach, finely chopped and cooked
- 1-1/2 cups ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1-1/2 cups fresh white bread crumbs
- 1/8 teaspoon of dried thyme
- 1 teaspoon dried marjoram
- 1/8 teaspoon of grated nutmeg
- salt and freshly ground black pepper to taste
- 2 eggs, beaten
- BEEF FILLING
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon thyme, chopped
- 1/4 teaspoon ground coriander
- salt and freshly ground black pepper to taste
- 1/2 pound ground sirloin
- 1/2 cup lean bacon, cooked and crumbled
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- BEEF AND PORK FILLING
- 3/4 pound beef
- 1/4 pound pork
- 2 eggs, beaten
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup water
- 1 clove garlic, finely minced
- 1/4 cup parsley, finely minced, OR 1/4 cup cooked spinach, finely minced
- salt and freshly ground black pepper to taste