Tortelloni Rosa Recipe
cheese filled, 600-day aged prosciutto, sweet peas, mother sauce, garlic cream, chives
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Ingredients
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Pasta
Cheese Filling
Toppings
Sauces
Method
Prepare the Cheese Filling
- 1
Mix the Cheese Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, ground nutmeg, salt, and black pepper. Mix until smooth and well combined.
Prepare the Tortelloni
- 2
Fill and Shape Tortelloni
Take a piece of tortelloni dough, place a teaspoon of the cheese filling in the center, fold it over to form a triangle, and then bring the two corners together to seal. Repeat until all dough is filled.
Cook the Tortelloni
- 3
Boil the Tortelloni
Bring a large pot of salted water to a boil. Add the filled tortelloni and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the Sauce
- 4
Make the Garlic Cream Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Add the heavy cream and mother sauce of your choice (Bechamel or Marinara) and bring to a simmer. Let it cook for 5 minutes, stirring occasionally.
Combine and Serve
- 5
Combine Tortelloni with Sauce
Add the cooked tortelloni to the sauce and gently toss to coat. Add sweet peas and stir until heated through.
- 6
Plate and Garnish
Serve the tortelloni on plates, top with sliced prosciutto, and garnish with chopped chives. Enjoy your Tortelloni Rosa!