| previous | next |
Title: Greens-Filled Tortelli with Sage, Butter and Walnuts
Categories: Pasta Herb
Yield: 4 Servings
| 1 | lb | Dandelion greens, washed and stems removed |
| 1/2 | lb | Beet greens, washed and stems removed |
| 2 | cl | Garlic, minced |
| 1/2 | lb | Ricotta cheese |
| 1 | c | Fresh parmesan cheese, grate |
| Fresh nutmeg, grate to taste | ||
| 1 | Extra-large egg | |
| Salt and fresh ground pepper | ||
| 1/2 | c | Unsalted butter |
| 16 | -to 20 sage leaves | |
| 1/3 | c | Toasted walnuts, coarsely chopped |
| 1 | Recipe for Egg Pasta | |
| RECIPE FOR EGG PASTA | ||
| 2 | c | Unbleached flour |
| 2 | Extra-large eggs | |
1. Place the greens with the water that clings to their leaves in a non- corrodible pot. Cover and cook over med. heat for 4-5 mins., or until the greens are wilted. Transfer the greens to a colander and drain well. When cool enough to handle, squeeze out excess liquid and chop finely. 2. Place the greens, garlic, ricotta and parmesan cheeses, and nutmeg in a bowl. Stir in the egg and season the mixture well with salt and pep- per. Blend well. Refrigerate the filling, covered, until ready to use. Put a large pot of water on to boil for the pasta. 3. Prepare the Egg Pasta (following post). Fold each length of pasta gently in half lengthwise to guide your placement of the filling, then unfold. Place heaping teaspoons of filling down the center of one half of the sheet, 1 1/2-2" part. Moisten the pasta lightly with water around the filling and fold it lengthwise over the filling and fold it lengthwise over the filling, pressing to release all air. With a crimp- er-cutter, cut the tortelli into rectangles 1-1 1/2" wide by 2-2 1/2" long, with the filling in the center. Place the tortelli on baking sheets so that they do no touch and cover with towels. (Continue roll- ing, filling, and cutting until the pasta and filling are used up.) 4. Melt the butter in a saute pan. Stack any large sage leaves and cut them crosswise into shreds; leave very small sage leaves whole. When the butter sizzles, add the sage and cook until the butter just starts to turn golden brown. Remove the sauce from the heat and add the wal- nuts and a little salt and pepper. 5. In the large pot of boiling water, cook the tortelli al dente, drain them, and transfer them to a warmed serving bowl. Pour the sauce over the tortelli, toss gently, and serve immediately.
Source: The Herb Companion April/May 1995
| previous | next |