I have been looking forward to this one. It is one thing to make tortelloni in a cooking class in Bologna, with expert supervision, help with kneading and rolling with a mattarello, and someone showing you how to fold and shape. It is another to do it all yourself for the first time at home, and then cook them and make a sauce.
First I made the ricotta-parsley filling with one of my new big hunks of Parmigiano-Reggiano from Reggio-Emiglia.
The pasta dough seemed stickier than I am used to. I was surprised by the addition of a little milk. My first problem was trying to put too much stuffing in the center!
After a 5 or 6, I had my old "finger routine" down, and I was able to crank them out pretty quickly.
The butter and cream sauce was delicious, as Marcella said it would be with them. I think they would be wonderful with browned butter ad sage. Not bad at all for a first attempt!
I definitely want to make GREEN tortelli, and try some with a meat filling. I also am determined to buy a mattarello and get it home on my next visit to Italy in September!
Thank you, Marcella for a fabulous pasta chapter! For me, it is on to Risotto and Polenta!