Tortellini Tossed with Cream from The Classic Pasta Cookbook by Giuliano Hazan
There is a story that tells of how the first tortellino was created. Once upon a time there was a baker and pasta maker who was secretly madly in love with a young girl who worked for him. Before s...
Ingredients
- Freshly ground pepper
- 1 egg yolk
- 3 ounces boneless, skinless, chicken breast, trimmed of all fat and cut into ½-inch cubes
- 2 eggs of homemade pasta dough
- 1 tablespoon vegetable oil
- 2 ounces lean boneless pork loin cut into ½-inch cubes
- ½ cup plus ⅓ cup freshly grated Parmigiano-Reggiano
- ¾ cup whole milk ricotta
- Salt
- ½ cup heavy cream
- 3 tablespoons butter
- ¼ teaspoon nutmeg
- 2 ounces mortadella
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