Tortelli
After a bit of a break, I go back to posting on Pills of history cooking recipes taken from Artusi , or “Science in the kitchen and the art of eating well " by Pellegrino Artusi, which are always very successful.
This time I chose the recipe to prepare tortelli, at home which I report below verbatim:
"Ricotta or raviggiuolo, or both combined, 200 grams; Parmesan 40 grams; whole eggs n ° 1 and a red; smell of nutmeg and spices; a pinch of salt; a little chopped parsley.
They close in a pastry made like that of cappelletti and cut with a somewhat larger round disk.
I use disk 195.
You can leave them with the first half-moon fold, but the shape of the cappelletti is preferred.
They are cooked in sufficiently salted water, dried and seasoned with cheese and butter.
With this dose you will get 24 or 25 and they can be enough, being large, for three people " .