Tortelloni Filled With Ricotta and Parsley from The Classic Pasta Cookbook by Giuliano Hazan
Although one would think that tortelloni were simply larger tortellini in the Romagna part of Emilia-Romagna they are flat, square-shaped filled pasta. In Bologna, however, they are large cappellet...
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Ingredients
- ½ cup heavy cream
- ⅔ of the Simple Tomato Sauce
- Pasta dough, made with 2 eggs and 1 ½ cups flour
- Salt
- Freshly ground black pepper
- 1 cup Parmigiano-Reggiano, freshly grated
- ⅛ teaspoon nutmeg
- ½ cup flat leaf Italian parsley, finely chopped
- 1 egg yolk
- 1 ½ cups fresh, whole milk ricotta
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