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Tortellini Recipe

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This recipe for Tortellini, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cook
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Italian Pasta

Directions:
Directions:
BLEND IN A LARGE BOWL WITH FORK:
3 c. semolina flour
3/4 c. eggs (3 4 beaten)
2 tbsp. vegetable oil
2 tbsp. warm water

WHEN A BALL OF DOUGH HAS FORMED, TURN THE DOUGH AND ALL THE REMAINING FLOUR ONTO COUNTERTOP. KNEAD IN ALL OF THE REMAINING FLOUR. COVER DOUGH WITH A DRY CLOTH AND ALLOW TO REST 5 MIN.

Filling
MIX:
1 and 1/2 c. ricotta cheese
1/2 c. grated mozzarella cheese
1/2 c. grated Parmesan cheese
1 tbsp. finely chopped parsley (optional)
1 egg
1/8 tsp.nutmeg
1/4 tsp. salt
1/8 tsp. pepper

ROLL DOUGH VERY THINLY.
CUT DOUGH INTO CIRCLES WITH BISCUIT CUTTER.
FILL EACH WITH 1/2 TEASPOON FILLING.
DAB WATER AROUND 1/2 EDGE, FOLD & SEAL.
TURN AROUND ONE FINGER & PRESS ENDS TOGETHER.
AIR DRY ON TRAYS OF CORNSTARCH. TURN TO DRY COMPLETELY, REFRIGERATE.
COOK IN BOILING WATER FOR 6 TO 7 MIN. SERVE WITH A SAUCE

 

 

 

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