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TORTELLINI/TORTELLONI Recipe

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This recipe for TORTELLINI/TORTELLONI is from Le Ricette del Cuore di Pia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ripieno
1 whole boneless skinless chicken breast
1/2 lb pork loin
2 tbsp EVOO
1/4 lb prosciutto
1/4 lb mortadella bologna
1/4 c parmigiano reggiano
2 large eggs
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp black pepper
1 egg yolk plus 1 tbsp water mixed together to create egg wash
12 c chicken broth
fresh grated parmigiano,

Pasta
3 c all purpose unbleached flour
3 large eggs
1/4 c dry white wine
1 tsp sea salt
water OR extra flour if needed

TORTELLONI alla Poppy: DOUGH
Ricotta Filling (can be doubled for larger batch). 5 c flour
1 head of parsley 6 eggs
1 egg (large) 1 tsp salt
1/2 ricotta (1 lb)
Directions:
Directions:
Have ripieno ready

Dough, run thru pasta machine and make long thin strips &cut into squares and put some ripieno inside and make tortellini shape. Place in freezer and then in ziplock bags if not cooking right away. If not, boil chicken broth & use amount necessary depending on how many people are eating. YUMMY!!!

Now for the SUGO for Tortelloni
1 stick of butter
heavy cream
tomatoe sauce (3-4 tbsp, you want the sauce a little pink)

 

 

 

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