| 1) Prepare Spinach Pasta. Prepare
filling: In small bowl, mix ricotta, ham, nutmeg, pepper, and 1 egg
until blended; cover and refrigerate. When pasta dough has rested
30 minutes, cut dough in half; cover one half with plastic wrap. On
well-floured surface, with floured rolling pin, roll remaining half
of dough into 20" by 15" rectangle. |
| 2) With knife or pastry wheel,
trim edges and cut dough lengthwise into six 2 1/2 inch wide strips.
Cut strips crosswise into 5 pieces, making thirty 2 1/2" by 4"
rectangles. Cover pasta with plastic wrap while you assemble tortelli. |
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|
| 3) Line 2 large jelly-roll
pans with plastic wrap; dust with flour. Place 1 slightly rounded
teaspoon filling in 2 inch long strip lengthwise down center of each
rectangle. In cup, beat remaining egg. |
 |
| 4) Fold 1 long side of pasta rectangle
over filling. Lightly brush edge of other long side with egg; fold
over filling. Pinch gently to seal; twist ends to close. Place tortelli
in single layer in jelly roll pan. |
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|
| 5) Repeat shaping with remaining pasta dough
and filling. Cover jelly roll pan loosely with plastic wrap; let tortelli
dry 30 minutes, turning once. |
| 6) To cook, in 8 quart saucepot, heat 6 quarts
water and salt to boiling over high heat. Add tortelli, stirring gently
to separate; heat to boiling. Reduce heat to medium; cook 10 minutes,
until tender but firm. Drain. Gently toss with melted butter and half
of Parmesan cheese. To serve, sprinkle with remaining Parmesan cheese. |
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