Tortelloni Montegrappa, My Version
By: Patricia Turo
Published: Thursday, January 20, 2011 - 12:36pm

Ingredients




Pasta Dough
2 cups all purpose flour
2 eggs
Tepid water
of salt
Filling
12 ounces ricotta
1/2 cup walnuts, crushed
1/2 cup Parmesan cheese, grated
2 eggs

Preparation

1 Pasta 2 Place the flour and salt on your counter or cutting board and make a well in the middle. Place the eggs in the middle and with a fork begin to combine the flour into the egg. The dough will be a little dry, but if you are using a pasta machine, it must be dry in order to roll the dough. Knead the dough for 10 minutes until it becomes smooth and set it aside in a kitchen towel for 1 hour to rest. 3 Cut a piece of the dough and roll it through the pasta machine beginning at the widest section. Roll the dough through each section until you have rolled it through the second to the last slot. If the dough is too moist, rub a little flour into it with your hands. The dough should be somewhat dry. Lay it out on the countertop and cut 2 1/2” x 2 1/2” squares. 4 Filling 5 Mix the ingredients until it is well blended and smooth. Taste for salt, it should be a little salty. 6 Assembly 7 Place a full teaspoon of the ricotta mixture in the middle of each square and dot the edges with water then fold them over into a triangle. Dot the two ends of the back of the triangle with water and fold them to the back overlapping the ends. Fold down the top of the tortelloni slightly. The water acts as a glue and seals the pasta. But do not use too much or it will become slimy. 8 Note: The tortelloni can be frozen for up to a month; they take about 5 minutes cooking time if frozen. Do not place them on top of each other when putting them in the freezer. Once they are frozen you can remove them and put them in a plastic freezer bag lying them flat. 9 Sauce recipe can be found on my blog.