Tortellinis – Lasia A Roga’s recipe adapted by Jean Edstrom

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
Keyword alfredo | edstrom | jean | Lisia A Roga | Pasta | Torellinis

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