4 Cups sheep's milk ricotta 2 Bunches Italian parsley -- finely chopped 1 Cup grated Parmigiano-Reggiano -- plus 1/4 C 1 Teaspoon freshly grated nutmeg 3 eggs 1 Recipe basic pasta 6 Tablespoons butter 10 sage leaves Bring 6 quarts of water to boil and add 2 tablespoons of salt. In a mixing bowl, stir together ricotta, parsley, Parmigiano, nutmeg and eggs until well blended. Roll out pasta to thinnest setting and cut into 6-inch squares. Place 2 tablespoons ricotta mixture in the center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring opposite points of the triangle together to form a ring and press firmly to meld the ends together. Continue until all pasta is done. Drop tortelloni into boiling water and cook until tender, about 8 to 9 minutes. Meanwhile, melt butter and sage together in a 12 to 14-inch saute pan over medium heat, being careful not to brown. Drain cooked tortelloni and gently pour into pan with butter and remaining cheese and toss gently over medium heat. Place in warm serving bowl and serve immediately.
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TORTELLINI PASTA with TOMATO & GARLIC SAUCE | DELICIOUS TORTELLINI RECIPE | Halal Chef
Mouth Watering Tortellini covered in a smooth Tomato & Garlic sauce served with Fresh Garlic Bread. DELICIOUS! This is a favourite pasta dish in my family! If you enjoyed this video, Please give the Video a Like and Push that SUBSCRIBE button.
INGREDIENTS: 600 Grams of Tortellini Pasta, 2 - 3 TBSP Oil, 1 Red Onion, 3 - 4 Garlic Cloves, 4 Fresh Tomatoes, 1 TBSP Tomato Paste, 2 Glasses of Water, Half TBSP Black Pepper, Salt to Taste, Pinch of Red Chilli Powder, Fresh Coriander or Basil, Some Chilli Flakes if you like, Garlic Bread to serve with this Amazing Dish. Please ENJOY!!!
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Tortellini in a Creamy Parmesan Sauce Recipe Just 3 Ingredients!
Only 3 Ingredients! Homemade Creamy Parmesan Sauce in Minutes! Nick Stellino shares his EASY tasty tortellini in a creamy parmesan sauce recipe as seen on PBS and Create TV. You'll never buy another white sauce again, I promise! Full recipe: