RICOTTA AND SAGE TORTELLI

Tortelli di ricotta e salvia

For the filling Create the filling: Mix all the filling ingredients in a large bowl
And mixture adequately. Fastened apart.
1 lb. (500 g) new ricotta cheese
1/2 cup in addition 1 tbsp. (50 g) grated
Parmigiano Reggiano cheese
1 hefty egg
1 tbsp. chopped fresh parsley
Ground nutmeg to taste
Salt to taste
Freshly ground white pepper to taste

Deliver the pasta: Issue the flour on a fresh appear and deliver a very well in
The centre. Split the eggs into the effectively and frivolously fight with a fork.
Add the wine and salt and bit by bit blend the ingredients alongside one another
Right up until the dough is delicate and uniform. Style the dough into a ball,
Wrap it within evenly oiled plastic, and enable it unwind for at minimum amount 10 minutes.
Create the sauce: Soften the butter with the sage in a large skillet
More than small heat right up until heated all through. add the product and cook for
3 minutes.

For the pasta
3 1/4 cups (400 g) all-reason flour
3 heavy eggs
3 1/2 tbsp. (50 ml) dry white wine
Salt to taste

Gather and cook the tortelli: Convey a large pot of salted water
To a boil.
Roll out the pasta into skinny sheets and lower out 2-inch (5 cm) squares.
Area a walnut-sizing total of the filling in the centre of just about every and
Stop with yet another sq., sealing the edges effectively to stop them
To opening all through cooking.

For the sauce
1 1/2 tbsp. (20 g) unsalted butter
8 new sage leaves
1/3 cup additionally 1 1⁄2 tbsp. (100 ml)
Fresh new product
1/2 cup as well as 1 tbsp. (50 g) grated
Parmigiano Reggiano cheese
Cook the tortelli in the boiling water until it floats; remove with a
Slotted spoon.

Throw the tortelli with the sauce more than medium heat. add the
Parmigiano and serve mechanically.