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Credit: Photography by Christopher Testani

Recipe Summary test

prep:
1 hr 30 mins
cook:
10 mins
total:
1 hr 40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together the ricotta and egg. Mix in the fontina, 1/2 cup parmesan, 1/2 tsp. salt and 1/4 tsp. pepper.

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  • Using the pasta dough and cheese filling, make the tortelloni.

  • In a large pot of boiling, salted water, cook the tortelloni, stirring, until al dente, about 5 minutes.

  • Meanwhile, in a large, heavy skillet over medium heat, melt the butter. Add the garlic and cook for 2 minutes. Stir in the cream and simmer. Using a spider or small strainer, transfer the pasta from the pot of water to the skillet. Stir in the tomatoes and 1/2 cup of the pasta cooking water. Sprinkle with 1/2 cup parmesan and simmer. Serve with more parmesan.

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