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Prepare Bolognese Meat Sauce. Prepare Basic White Sauce. Prepare Basic Spinach Pasta Dough and cut into lengths to fit a 13 × 9-inch baking dish. Dry pasta sheets 10 minutes.

Preheat oven to 400F (205C). Butter baking dish. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add 4 pasta sheets. Bring water back to a boil and cook pasta uncovered 10 seconds.With a large slotted spoon, place pasta in a large bowl of cold water. Remove pasta sheets immediately and lay on kitchen towels. Pat dry with another towel. Repeat with remaining pasta sheets.

Cover bottom of buttered baking dish with a layer of dried pasta sheets. Spread some meat sauce over pasta. Follow with a layer of Basic White Sauce, about ½ cup. Sprinkle with about ⅓ cup Parmesan cheese. Repeat with five more layers, ending with Parmesan cheese. Dot with butter.

Bake 15 to 20 minutes or until top of lasagne is golden. Let stand 5 to 10 minutes before serving.

TORTELLINI WITH CREAM SAUCE

Tortellini alla Panna

Tortellini are instantly recognized as the best contribution of Bolognese cuisine to Italian gastronomy.

MAKES 5 TO 6 SERVINGS

Meat Filling

2 tablespoons butter

1 pound pork loin, finely chopped

½ cup dry white wine

2 eggs

½ teaspoon freshly grated nutmeg

¼ pound mortadella

¼ pound prosciutto, page 4

¾ cup freshly grated Parmesan cheese

2 to 3 tablespoons whipping cream, if needed

Salt and freshly ground pepper to taste

Basic Egg Pasta Dough, page 40 made with 3 cups all-purpose flour

Cream Sauce

¼ cup butter

1 cup whipping cream

1 teaspoon salt

⅓ cup freshly grated Parmesan cheese plus additional for serving

Prepare Meat Filling: Melt butter in a small skillet.When butter foams, add pork. Sauté over medium heat until light golden.Add wine. Reduce heat and cook covered 10 to 12 minutes. Put pork mixture and all other ingredients except cream in a blender or food processor. Blend to a paste. If mixture is too dry, add cream. Season with salt and pepper. Refrigerate.

Prepare Basic Egg Pasta Dough. Cut a small piece of dough and work through the pasta machine until you have a very thin sheet of pasta. Cut pasta into 2-inch circles using a small glass or cookie cutter. Put ½ teaspoon filling in the center of each circle. Fold circles in half and press firmly to seal edges to make tortellini. Bend each tortellini around your finger, pressing 1 pointed end over the other. Repeat with remaining dough, rolling out and filling 1 sheet of pasta at a time. Dust 2 or 3 large plates or trays with flour. Place tortellini on plates or trays.Turn tortellini over every couple of hours, until completely dry. Refrigerate uncovered until ready to use.

Prepare Cream Sauce: Melt butter in a large skillet.When butter foams, add cream. Simmer 2 or 3 minutes until slightly thickened. Add salt.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add tortellini. Bring water back to a boil and cook tortellini uncovered until tender but firm to the bite. Drain tortellini and place in skillet with sauce. Add ⅓ cup Parmesan cheese. Toss tortellini and sauce over low heat until sauce coats tortellini, 20 to 30 seconds. Serve immediately with additional Parmesan cheese.

TORTELLINI WITH BOLOGNESE MEAT SAUCE

Tortellini col Ragù

With a few advance preparations, you can relax and enjoy your company.

MAKES 5 TO 6 SERVINGS

Tortellini, page 66 1½ to 2 cups Bolognese Meat Sauce, page 206 ½ cup freshly grated Parmesan cheese

Prepare and fill tortellini. Prepare Bolognese Meat Sauce and keep warm.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add tortellini. Bring water back to a boil and cook tortellini uncovered until tender but firm to the bite.

Drain tortellini and place in a warm deep dish or bowl. Add meat sauce and toss gently until mixed. Serve immediately with Parmesan cheese.

TORTELLONI WITH RICOTTA CHEESE AND PARSLEY

Tortelloni di Ricotta e Prezzemolo

Tortelloni are traditionally served