CLASSIC pasta cheese filling for tortellini
         

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This is a basic cheese filling for tortellini. This mixture works well with bolognese ragu (or anything else for that matter).

for the filling:

  • one and one-half (1 1/2)  cups ricotta
  • one-half cup mozzarella
  • one cup freshly grated parmesan cheese
  • one tablespoon chopped parsley
  • one-eighth teaspoon freshly grated nutmeg
  • one egg
  • salt and freshly ground pepper

Drain well the ricotta. Mix and blend well the cheeses, the parsley, nutmeg salt and pepper. Stir in the egg and blend well again. Refrigerate if you are not going to use the filling immediately.

>>option: in Emilia-Romagna there is a wonderful very soft, white cheese called squaquerone. If you can find it, or stracchino, use it in place of the mozzarella.

 


 

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