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.
How To make Tortelloni's Videos
Spinach & Ricotta Tortellini | Iceland Foods
Tortellini made from scratch with a sage and hazelnut butter sauce
There's nothing more rewarding then making your own pasta from scratch, but even if you buy ready made fresh pasta sheets, making your own tortellini is equally rewarding. See my pasta making recipe. Once made, the tortellini can also be frozen for another day. This recipe uses butternut squash and Parmesan cheese for the tortellini filling. The sauce is made using nut brown butter, dry white wine and sage with a touch of lemon juice (see my wine substitutes). Some crushed roasted hazelnuts are added for texture, and It's then thickened with a little more butter for that silky creamy consistency just before serving. A marriage of flavours that is guaranteed to start a party in your mouth. Enjoy my tortellini made from scratch with sage and hazelnut butter sauce.
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20 mins Creamy Triple Cheese Tortellini | Chicken, Spinach and Alfredo Sauce |By foodstalgia_usa
Easy, creamy pasta dinner ready in 20mins! easy and quick alfredo sauce and delicious al dente tortellini.
Ingredients: triple cheese tortellini pack 1 (9Oz) butter 2 tbsp flour 2 tbsp garlic grated 2 cloves chicken broth 1 1/2 cups lemon juice 1 1/2 tbsp heavy whipping cream 3/4 cup baby spinach handful seasoning ; salt 1 tsp pepper 1/3 tsp cayenne 1/4 tsp dried thyme and oregano 1/4 tsp each
Ciao, my name is Nadia otherwise known as The Pasta Queen!
#short #Italian #creamypasta #tortellini
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Tortellini Alla Panna with Bacon, Mushroom in a cream sauce
This Tortellini Alla Panna is made using fresh tortellini making it a fast and amazing recipe. It's made with bacon, mushroom, cheese and a herb white wine cream sauce. If you like Alfredo pasta or Carbonara then you will absolutely love this. Use the tortellini filling you enjoy such as cheese, veal etc. Enjoy my Tortellini Alla Panna! Please comment and let me know! Chef Joel.
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Spinach & Ricotta Tortellini
Hello lovely peoples of YouTube. Today Gennaro shows us how to make Cappellacci, a delicious filled pasta dish with spinach and ricotta. He's joined by two very special guests that are getting a pasta tutorial from the man himself and a trip into the kitchen! That's what you get for loyalty and 150 trips to Jamie's Italian!