Cinematic Orchestra Sheet ,music

Tortelloni Bolognese sauce with ricotta



Ingredients (for 6 eggs, puff)


7 eggs 6 ounces of flour
2 cups of cottage cheese 2 cups ricotta
cow
80 gr. grated Parmesan cheese 1 clove garlic

a sprig of parsley salt



Knead the pastry dough into 2 or 3 with 6 eggs and 6 ounces of flour, put in the fridge to rest before bedtime.
finely chop together the parsley and garlic.
Divide the remaining egg yolk last album. Beat the egg yolk in a cup only (do not use the egg white).
In a large bowl whisk together the ricotta and cow parsley with garlic, parmesan cheese and the beaten egg yolk, season with salt.
Note: Depending on the consistency of the dough, you must adjust the amount of yolk. In particular, if the cottage cheese that has already been added parmesan cheese is too soft, add only half a beaten egg yolk.
Cut the dough into 2 or 3 parts and roll out the dough . When the dough is quite thin, cut into squares with a sharp knife and plate, fill with the mixture and close the sauce. For this work should be two because the dough dries out quickly. making it impossible for the closure of the tortellini.
Once closed, if not cooking immediately, tortelloni may be frozen in the freezer, taking care to put them on trays enough apart from each other. Once frozen, you can put in freezer bags and keep quiet few months.
Serve with butter and sage.

Thanks to: Mom Carla