Tortelli di broccoli

6 Servings

Ingredients

Quantity Ingredient
3 Eggs
2¼ cup Flour
Salt
3 cups Heavy cream
2 cups Tomato sauce
¼ pounds Butter
Parmesan cheese
2 Bunches of broccoli tops
2 Shallots; finely chopped
1 cup Fresh Ricotta cheese
⅔ cup Freshly ground Parmesan cheese
1 Whole egg; beaten
1 pinch Nutmeg
Salt and pepper

Directions

PASTA

SAUCE

FILLING

1. To make the pasta, form a well in the middle of the flour. Add the eggs and a pinch of salt, and with the fork, combine until the pasta forms a smooth elastic ball. If too wet, add more flour.

2. To make the filling, blanch the broccoli and grind fine. Let it cool, then combine with all ingredients, and season to taste with salt and pepper.

3. To make tortellis, roll the pasta ⅛-inch thick and cut into 2-½ inch circles. Place 1 TBS. of filling in the center, and fold into a ½ circle, using egg white or water to seal if needed. Wrap around a finger; join sides together and pinch closed. This will result in a hat-shaped pasta.

4. To cook the tortelli, bring 3 quarts of water to a boil and add 1 TBS.

of salt. Add tortellis and cook until they rise to the top of the pot.

While they are cooking, reduce 2 cups of heavy cream until thick. Add 2 cups of tomato sauce and ¼ lb. of butter. Toss the tortellis in the sauce, add a handful of freshly grated Parmesan cheese, and serve immediately.

DONATELLO

501 POST ST.;SAN FRANCISCO

WINE: SOAVE CLASSICO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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