Tortelloni (Mario Batali) Recipe

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Tortelloni (Mario Batali)
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Ingredients
11
Count
Nutrition
1582
Calories
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Ingredients:

Directions:

  1. Bring 6 quarts of water to boil and add 2 tablespoons of salt.
  2. 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.
  3. 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.
  4. FRESH EGG PASTA
  5. Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
  6. Yield: 1 pound
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1582.49 Kcal (6626 kJ)
Calories from fat 846.74 Kcal
% Daily Value*
Total Fat 94.08g 145%
Cholesterol 619.04mg 206%
Sodium 4533.66mg 189%
Potassium 241.38mg 5%
Total Carbs 101.15g 34%
Sugars 0.16g 1%
Dietary Fiber 3.41g 14%
Protein 75.31g 151%
Vitamin C 0.7mg 1%
Vitamin A 0.2mg 7%
Iron 7.2mg 40%
Calcium 407.7mg 41%
Amount Per 100 g
Calories 309.66 Kcal (1296 kJ)
Calories from fat 165.69 Kcal
% Daily Value*
Total Fat 18.41g 145%
Cholesterol 121.13mg 206%
Sodium 887.15mg 189%
Potassium 47.23mg 5%
Total Carbs 19.79g 34%
Sugars 0.03g 1%
Dietary Fiber 0.67g 14%
Protein 14.74g 151%
Vitamin C 0.1mg 1%
Iron 1.4mg 40%
Calcium 79.8mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.8
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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