Side Pannel
Tortelli Di Broccoli
Ingredients List
- -----------------------------------PASTA-----------------------------------
- 3 Eggs
- 2 1/4 c Flour
- Salt
Directions
SAUCE
3 c Heavy cream
2 c Tomato sauce
1/4 lb Butter
Parmesan cheese
FILLING
2 Bunches of broccoli tops
2 Shallots; finely chopped
1 c Fresh Ricotta cheese
2/3 c Freshly ground Parmesan
-cheese
1 Whole egg; beaten
1 pn Nutmeg
Salt and pepper
1. To make the pasta, form a well in the middle of the flour. Add the eggs
and a pinch of salt, and with the fork, combine until the pasta forms a
smooth elastic ball. If too wet, add more flour.
2. To make the filling, blanch the broccoli and grind fine. Let it cool,
then combine with all ingredients, and season to taste with salt and
pepper.
3. To make tortellis, roll the pasta 1/8-inch thick and cut into 2-1/2 inch
circles. Place 1 TBS. of filling in the center, and fold into a 1/2 circle,
using egg white or water to seal if needed. Wrap around a finger; join
sides together and pinch closed. This will result in a hat-shaped pasta.
4. To cook the tortelli, bring 3 quarts of water to a boil and add 1 TBS.
of salt. Add tortellis and cook until they rise to the top of the pot.
While they are cooking, reduce 2 cups of heavy cream until thick. Add 2
cups of tomato sauce and 1/4 lb. of butter. Toss the tortellis in the
sauce, add a handful of freshly grated Parmesan cheese, and serve
immediately.
DONATELLO
501 POST ST.;SAN FRANCISCO
WINE: SOAVE CLASSICO
3 c Heavy cream
2 c Tomato sauce
1/4 lb Butter
Parmesan cheese
FILLING
2 Bunches of broccoli tops
2 Shallots; finely chopped
1 c Fresh Ricotta cheese
2/3 c Freshly ground Parmesan
-cheese
1 Whole egg; beaten
1 pn Nutmeg
Salt and pepper
1. To make the pasta, form a well in the middle of the flour. Add the eggs
and a pinch of salt, and with the fork, combine until the pasta forms a
smooth elastic ball. If too wet, add more flour.
2. To make the filling, blanch the broccoli and grind fine. Let it cool,
then combine with all ingredients, and season to taste with salt and
pepper.
3. To make tortellis, roll the pasta 1/8-inch thick and cut into 2-1/2 inch
circles. Place 1 TBS. of filling in the center, and fold into a 1/2 circle,
using egg white or water to seal if needed. Wrap around a finger; join
sides together and pinch closed. This will result in a hat-shaped pasta.
4. To cook the tortelli, bring 3 quarts of water to a boil and add 1 TBS.
of salt. Add tortellis and cook until they rise to the top of the pot.
While they are cooking, reduce 2 cups of heavy cream until thick. Add 2
cups of tomato sauce and 1/4 lb. of butter. Toss the tortellis in the
sauce, add a handful of freshly grated Parmesan cheese, and serve
immediately.
DONATELLO
501 POST ST.;SAN FRANCISCO
WINE: SOAVE CLASSICO
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
