Name: Tortellinis - Lasia A Roga's recipe adapted by Jean Edstrom
Ingredients: 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; 1 Package Frozen Spinach; 2 C. Ricotta Cheese; Handful Mozzarella Cheese; Salt; Pepper; Nutmeg; Garlic (Minced ); 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)

Jump to Recipe Print Recipe

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

Print Recipe Pin Recipe

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