- 250g fresh Ricotta (9oz, 1cup)
- 250g Grated Parmigiano Reggiano cheese
- (9oz, 1.3cup)
- 1/2 teaspoon Nutmeg
- 1 tablespoon minced fresh Parsley
In a bowl mix all ingredients.
Cut your pasta (see our fresh pasta recipe) into 8cm (3.15in) squares.
Put a bit of stuffing in the center of the pasta square. Fold it into a triangle shape and then lose the edges firmly.
Wrap it around your finger and press the two angles one upon the other. if they don’t stick well you can use a bit of water.
Cook your pasta in boiling salted water. After about 30-40 seconds, the pasta will rise to the surface. Taste and strain.
Consider that the closing is normally harder. Really the only way to tell if the pasta is correctly cooked is to taste it. It should be ‘al dente’ – firm, yet tender.
Portions: Use a 1 to 1 ratio of ricotta to Parmigiano Reggiano Cheese, i.e. 1/2 cup ricotta -1/2 cup Parmigiano Reggiano cheese.
You can season tortelloni with melted butter and fresh sage, or a Bolognese sauce or a Tomato sauce. After plating you can add grated Parmigiano Reggiano cheese.
Learn how to make STUFFED PASTA in Italy, join our class: