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What to do with Leftover Tortellini Filling

The last pasta I made for the Pomodoro and Vino blog was hand-made tortelloni. It had a simple ricotta and parsley filling. I was so pleased that my fingers remembered what to do. The tortelloni went pretty fast.


I ended up with more filling than pasta dough, so I saved the filling for a couple days in the fridge. It ended up becoming quite a nice pasta for dinner. I melted a little butter, cooked a little chopped pancetta, and tossed it with some pasta and the leftover ricotta filling. YUM.


Comments (1)


How freeing, my compliments.

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