TORTELLI STUFFING
(EXTRA LARGE RAVIOLI)

FILLS 20 - 24 LARGE TORTELLI

1 CLOVE GARLIC
3 TBS. COARSE CHOPPED FRESH PARSLEY
2 TBS. TOMATO PASTE
½ CUP EXTRA VIRGIN OLIVE OIL
3 CUPS RICED POTATOES
1 TSP. NUTMEG
SALT & PEPPER TO TASTE

BOIL 6 LARGE WHITE POTATOES WITH SKINS IN UNSALTED WATER.  COOK UNTIL FORK TENDER (AS IF YOU WERE MAKING MASHED POTATOES. 

PEEL POTATOES WHEN THEY ARE COOL ENOUGH TO HANDLE AND USE RICER OR OLD FASHIONED HAND POTATO MASHER UNTIL POTATOES ARE MASHED.

PLACE  GARLIC & PARSLEY IN OLIVE OIL INTO COLD SKILLET.  SAUTE QUICKLY ON HIGH HEAT FOR 2 MINUTES AND DO NOT BURN. REMOVE GARLIC CLOVE (UNLESS YOU ENJOY BIG GARLIC TASTE IN WHICH CASE LEAVE IT IN).  ADD TOMATO PASTE AND STIR IN QUICKLY FOR 2 MINUTES.  DON’T BURN.  ADD THIS MIXTURE TO RICED POTATOES ALONG WITH NUTMEG AND SALT & PEPPER TO TASTE AND MIX WITH FORK UNTIL WELL BLENDED.

WITH SHARP KNIFE CUT PASTA INTO APPROX. 8" X 3" SHEETS.  LAY THE SHEET FLAT IN FRONT OF YOU ON FLOURED BOARD.  PLACE 3 MOUNDS OF  THE MIXTURE ACROSS THE PASTA SHEET ON THE SIDE CLOSEST TO YOU.  EACH MOUND SHOULD BE 2 HEAPING TBS.   GENTLY TAKE THE OPPOSITE END OF THE PASTA SHEET AND FOLD TOWARDS YOU COVERING THE FILLINGS.  PULLING PASTA TOWARDS YOU (INSTEAD OF AWAY FROM YOU) HELPS PREVENT TEARING THE PASTA DOUGH.

USING BOTH HANDS, CUP AND PRESS CLOSELY AROUND EACH MOUND OF FILLING TO HELP REMOVE AIR.  REMOVING THE AIR PREVENTS THE TORTELLI FROM POPPING OPEN WHILE BOILING.

USING A PASTA ROLLER/CRIMPER CUT BETWEEN EACH “PILLOW”, SEALING ALL 4 EDGES WITH THE CRIMPER.  SET ASIDE ON FLOURED BAKING SHEET UNTIL READY TO COOK.

DROP TORTELLIS INTO RAPIDLY BOILING UNSALTED WATER FOR APPROX. 3 MINUTES, OR UNTIL TORTELLI FLOATS TO THE TOP.  REMOVE WITH SLOTTED SPOON AND PLACE ON WARM PLATE.

COVER AS DESIRED WITH BOLOGNESE SAUCE....BUT DON’T DROWN THE PASTA IN SAUCE.

IN THE U.S. WE TEND TO OVER SAUCE OUR PASTA.  IF YOU OVER SAUCE THE TORTELLI YOU WON'T BE ABLE TO TASTE THE DELICIOUS FILLING YOU'VE CREATED.