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Le ricette di Pamela Sheldon Johns
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Tortellini con Burro e Formaggio
(Tortellini with Butter and Cheese) |
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2 ounces prosciutto di Parma
1/4 pound ground veal
1 cup freshly grated Parmigiano-Reggiano
Fresh Pasta Dough, rolled into sheets
1 egg, beaten, with 1 teaspoon water for egg wash
½ cup unsalted butter, melted
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 Grind prosciutto di Parma in the food processor. Stir in the ground veal and 1/2 cup Parmigiano-Reggiano by hand. Place in a piping bag and set aside.
Cut the pasta into 2-inch rounds. Pipe approximately 1/2 teaspoon filling in the center of each round, brush the edges with egg wash, and fold in half to form a half-moon shape. Wrap it around your finger, bringing the corners together to overlap, pinching tightly to seal the shape into a circle. Curl the thin edges of the pasta back. Set aside on a lightly floured surface.
In a large pot of salted boiling water, cook the tortellini for 3 to 5 minutes, until al dente. Drain the tortellini, toss them with the melted butter and the remaining 1/2 cup Parmigiano-Reggiano. Transfer to a warmed serving dish and serve at once.
Serves 6
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Picture by Joyce Dudkerk-Pool
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La ricetta del mese
