*  Exported from  MasterCook  *
 Recipe By     : Molto Mario MB1D31
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Cups          sheep’s milk ricotta
    2      Bunches       Italian parsley -- finely chopped
    1      Cup           grated Parmigiano-Reggiano -- plus 1/4 C
    1      Teaspoon      freshly grated nutmeg
    3                    eggs
    1      Recipe        basic pasta
    6      Tablespoons   butter
   10                    sage leaves
 Bring 6 quarts of water to boil and add 2 tablespoons of salt.
 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.
 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.
 Yield: 4 servings
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