Tortellinis – Lasia A Roga’s recipe adapted by Jean Edstrom
Ingredients
Dough:
- 2 Eggs beaten
- 2 C. Water hot as possible from tap
- 4 Tbsp. Olive Oil
- Mix together and add:
- 6 C. Flour
- 2 tsp. Salt
Mix well. Add more flour till it makes a soft but handleable dough; let sit for 10 minutes. Roll out thinly and cut in 2 1/2” circles. Makes about 75.
Filling:
- 1 Package Frozen Spinach
- 2 C. Ricotta Cheese
- Handful Mozzarella Cheese
- Salt
- Pepper
- Nutmeg
- Garlic Minced
Mix all together.
Alfredo Sauce: (This sauce will be enough for about 4 servings)
- 1/4 C. Unsalted Butter
- 1 C. Heavy Cream
- 1/4 C. Freshly Grated Romano Cheese
- 2 Tbsp. Parmesan Cheese Freshly Grated – do not used powdered parm from the can
- Grated Nutmeg Big Pinch
Instructions
- Fill pasta circles with a small amount of filling on half the circle; fold half the circle over filling to make a half circle; pinch edges together to seal, then pinch both ends together tightly to make a little “hat” /circle shape.
- (May freeze at this point, not touching on a parchment paper lined cookie sheet; when frozen, remove from sheet and put in a ziplock freezer bag.)
- Drop in gently boiling water till they rise to the top, which indicates they are done cooking.
- Serve in a light Alfredo Sauce
