Tortelli
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g ricotta or raviggiolo
- g parmesan
- egg
- egg yolk
- nutmeg
- salt
- parsley
Instructions
- Make a filling of the ricotta/raviggiolo, parmesan, egg and yolk, nutmeg, spices, salt and chopped parsley.
- Enclose it in a cappelletti-style sheet cut with a fairly large round disc; shape as half-moons or, preferably, as cappelletti.
- Cook in well-salted water, drain, and dress with cheese and butter. Yields 24-25; serves three.