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MAKES 6 SERVINGS

Cheese Filling

1 egg yolk

1 pound ricotta cheese

⅓ cup chopped parsley

½ cup freshly grated Parmesan cheese

½ teaspoon freshly grated nutmeg

Salt to taste

Tomato-Cream Sauce

2 tablespoons butter

1½ cups Plain Tomato Sauce, page 208

½ cup whipping cream

Salt and freshly ground pepper to taste

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

2 tablespoons butter

⅓ cup freshly grated Parmesan cheese plus additional for serving

Prepare Cheese Filling: Beat egg yolk in a large bowl. Add ricotta cheese, parsley, Parmesan cheese and nutmeg; mix to blend. Season with salt. Refrigerate until needed.

Prepare Tomato-Cream Sauce: Melt butter in a medium saucepan.Add Plain Tomato Sauce and cream. Season with salt and pepper. Simmer 5 to 10 minutes. Let stand at room temperature.

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 3-inch circles using a glass or a cookie cutter. Put 1 teaspoon filling in the center of each circle. Fold circles in half and press firmly to seal edges to make tortelloni. Bend each tortelloni 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 tortelloni on plates or trays.Turn tortelloni over every couple of hours until completely dry. Refrigerate uncovered until ready to use.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add tortelloni. Bring water back to a boil and cook tortelloni uncovered until tender but firm to the bite, page 38. Drain tortelloni and place in a warm deep dish or bowl. Add butter, Tomato-Cream Sauce and ⅓ cup Parmesan cheese.Toss gently until mixed. Serve immediately with additional Parmesan cheese.

Variation

Make green tortelloni using Basic Spinach Pasta Dough, page 41, made with 3 cups all-purpose flour.

LINGUINE WITH RED CLAM SAUCE

Linguine con le Vongole

Linguine belong to the same family as spaghetti but they are flat.

MAKES 4 TO 6 SERVINGS

1 cup Plain Tomato Sauce, page 208

4 pounds small fresh clams

5 tablespoons olive oil

1 cup water

3 garlic cloves, finely chopped

2 tablespoons chopped parsley

3 flat anchovy fillets, finely chopped

Salt and freshly ground pepper to taste

1 pound linguine

Prepare Plain Tomato Sauce.

Soak clams in cold water 15 minutes. Scrub clams with a brush and rinse thoroughly. Put clams, 2 tablespoons of the oil and 1 cup water in a large saucepan; cover pan. Cook over high heat until clams open, 1 to 2 minutes. Remove clam meat from shells. Strain pan juices and place in a small saucepan. Bring to a boil and cook uncovered until liquid is reduced to about ½ cup. Set aside.

Heat 3 tablespoons oil in a medium saucepan. Add garlic, parsley and anchovies. Sauté over medium heat about 1 minute.When garlic changes color, add tomato sauce, reserved clam juice and season with salt and pepper. Cook 5 minutes. Add clam meat and cook 1 to 2 minutes longer.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add linguine. Bring water back to a boil and cook linguine uncovered until tender but firm to the bite, 8 to 10 minutes.

Drain linguine and place in a warm deep dish or bowl. Add sauce and toss gently until mixed. Serve immediately.

AGNOLOTTI GENOA STYLE

Agnolotti alla Genovese

In many regions, agnolotti and ravioli are the same shape but their fillings are different.

MAKES 6 SERVINGS

Meat Filling

½ cup Chicken Broth, page 23, or canned chicken broth

1 (10-ounce) pkg. frozen spinach, thawed

3 tablespoons butter

2 large onions, thinly sliced

1 pound pork loin, cut in 1-inch cubes

¾ cup dry white wine

1 tablespoon chopped parsley

2 tablespoons chopped fresh basil or parsley

2 eggs

½ teaspoon dried chervil

Salt and freshly ground pepper to taste

¾ cup freshly grated Parmesan