Tortellini alla Panna from Pasta Italian Style by Patricia Lousada
Cappelletti become tortellini in Bologna. The only difference you find is that tortellini are made from a circle rather than a square. It is stuffed, folded in half and formed into a ring in the sa...
Ingredients
- 12 oz (350 g) fresh spinach
- Egg pasta sheets
- ¼ teaspoon (1.25 ml spoon) grated nutmeg
- 1 egg yolk
- salt and pepper
- 6 oz (175 g) ricotta or curd cheese
- 2 oz (50 g) freshly grated parmesan cheese
- ½ oz (15 g) parmesan cheese
- 1 oz (25 g) butter
- ¾ pint (450 ml) double cream
- home-made green or yellow pasta sheets made with 3 eggs
- salt and freshly ground black pepper
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