MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Tortellini
 Categories: Pasta, Cheese, Vegetables, Herbs
      Yield: 5 Servings
 
MMMMM--------------------FOR 1 POUND OF PASTA-------------------------
      4 c  Unbleached all-purpose flour
           - divided use
      4    Extra-large eggs
    1/2 ts Olive oil
           Herbs, seasonings or
           - flavoring (as desired)

MMMMM--------------------------FILLING-------------------------------
      1    Egg yolk
      2 tb Butter
      1 lb Ricotta cheese
    1/3 c  Chopped flat-leaf parsley
      1 cl Minced garlic
    1/2 c  Fresh grated Parmesan cheese
    1/2 ts Fresh grated nutmeg
           Salt
 
  Beat egg yolk in a large bowl. Add remaining ingredient
  except salt. Mix to blend. Season with salt. Set aside.
  
  MAKE THE PASTA: Make a mound of the flour in the center of
  a large wooden cutting board. Make a well in the middle of
  the flour and add the eggs, oil and any other flavoring
  you may choose.
  
  Using a fork, beat together the eggs, oil and flavorings
  and begin to incorporate the flour starting with the inner
  rim of the well. As you expand the well, keep pushing the
  flour up to retain the well shape. Do not worry that this
  initial phase looks messy. The dough will come together
  when 1/2 of the flour is incorporated.
  
  Start kneading the dough with both hands, using the palms
  of your hands primarily. Once you have a cohesive mass,
  remove the dough from the board and scrape up any left
  over crusty bits.
  
  Lightly flour the board and continue kneading for 3 more
  minutes. The dough should be elastic and a little sticky.
  Continue to knead for another 3 minutes, remembering to
  dust your board when necessary.
  
  Wrap the dough in plastic and allow to rest for 30 minutes
  at room temperature.
  
  Roll and cut or shape as desired. Cook in boiling salted
  water.
  
  "Do not skip the kneading or resting portion of this
  recipe, they are essential for a light pasta."
  
  MAKE THE TORTELLINI: Run dough through pasta machine until
  you have thin sheets. An alternative is to use a rolling
  pin. Cut 2" circles of dough using a small glass or cookie
  cutter. Put 1/2 tsp filling in the center of the circles.
  Fold the circles in half and press gently to seal edges
  (make sure you get all the air out). Bend the tortellini
  around your finger, pressing one pointed end over the
  other. Dust 2 to 3 large plates or tray with flour. Place
  tortellini on plates or trays.
  
  Filling recipe courtesy: Biba Gaggiano
  
  Pasta recipe courtesy Mario Batali; TVFN's Motlo Mario
  
  Uncle Dirty Dave's Kitchen
 
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