1/2 pound fresh spinach, finely chopped and cooked
1-1/2 cups ricotta cheese
1/3 cup freshly grated Parmesan cheese
1-1/2 cups fresh white bread crumbs
1/8 teaspoon of dried thyme
1 teaspoon dried marjoram
1/8 teaspoon of grated nutmeg
salt and freshly ground black pepper to taste
2 eggs, beaten
BEEF FILLING
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon dried marjoram
1/2 teaspoon thyme, chopped
1/4 teaspoon ground coriander
salt and freshly ground black pepper to taste
1/2 pound ground sirloin
1/2 cup lean bacon, cooked and crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
BEEF AND PORK FILLING
3/4 pound beef
1/4 pound pork
2 eggs, beaten
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup water
1 clove garlic, finely minced
1/4 cup parsley, finely minced, OR 1/4 cup cooked spinach, finely minced
salt and freshly ground black pepper to taste
Directions
Choose cheese or one of the meat fillings or half the quantities for each filling recipe and serve a combination of two
To make either filling mix all ingredients in a bowl until smooth
Make tortellini according to instructions for making filled pasta in the Making Pasta chapter
Cook the tortellini until al dente
Do this in batches if necessary, then drain the pasta
Toss with butter
Serve covered with cream sauce (see recipe below)
Place tortellini onto serving plates and spoon sauce over each dish.
VARIATIONS: These stuffings work equally as well for making cannelloni, manicotti, ravioli, cappelletti, or other fancy hand-cut shapes.
