MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortelli Alla Piacenza
 Categories: Celebrity, Italian, Pasta
      Yield: 6 Servings
 
MMMMM-----------------------TORTELLI PASTA----------------------------
    800 g  White flour; up to 900 g
      6    Eggs

MMMMM--------------------------FILLING-------------------------------
    200 g  Fresh ricotta
   1200 g  Fresh spinach
      2    Eggs
           Parmesan cheese; grated
           Butter
           Salt; to taste
 
  Cut off the spinach stalks, and after having washed the spinach
  leaves very thoroughly under cold running water, drain them into a
  colander and squeeze out all the excess water. Chop them very finely,
  and mix in a bowl with the ricotta, eggs, Parmesan, and salt, until
  well blended. Leave to rest in a cool place.
  
  Make the paste with the flour, eggs, and enough tepid water to bind
  together a smooth dough that's neither too dry nor too soft as
  otherwise it would be difficult to wind the tortelli into the right
  shape. Wrap the dough in a tea-cloth so as to prevent it becoming dry.
  
  Pass piece by piece of the dough through a pasta-machine (or by hand
  with a rolling pin) to obtain the thickness of Fetuccine. Make a
  strip and cut it up into diamond shapes.
  
  Place teaspoonfuls of filling mixture on each diamond shape centre,
  then fold up the two opposite sides in order to seal in the filling,
  forming each tortelli into a "sugared almond" type shape.
  
  Hand in hand, transfer each one onto a floured cloth to prevent them
  sticking to each other.
  
  Place a large, deep pan of salted water on to boil, and very carefully
  lower the tortelli into the boiling water, being sure not to break or
  damage them. When the tortelli surface to the top, prod them down
  lightly with a perforated kitchen ladle (or suchlike), until cooked,
  approximately 15 minutes.
  
  When cooked, drain them thoroughly in a colander, then slide gently
  back into a casserole pan, adding numerous knobs of butter and some
  grated Parmesan cheese. Mix and stir together slowly to coat the
  tortelli evenly with butter/grated cheese. To obtain a good result,
  hold the pan by the handles and turn in a circular fashion back and
  forth, so the tortelli get well dipped by the sauce.
  
  Serve immediately!
  
  Recipe by Giorgio Armani
 
MMMMM