Ingredients:Serves 6: Prepare a “sfoglia” of pasta with 600 grams of flour and 6 eggs. Roll out the sfoglia very thin and use a glass to cut circles of 7-8 centimetres diameter. Prepare the filling by mixing 600 grams of fresh ricotta cheese, two whole eggs, and 150 grams grated parmesan cheese, a pinch of chopped parsley, a pinch of nutmeg and pinch of salt. Place some of the filling into each circle of pasta and fold in half in the shape of a half moon, taking care to close the sides perfectly.
Cook the “tortelli” on boiling salted water and serve with Ragu sauce and grated parmesan cheese or tomato sauce.
Utensils:Wooden board and rolling pin for the sfoglia and a glass for cutting the circles; a bowl for the preparation of the filling and a spoon.
