Classic Alfredo pasta with your choice of add-on: grilled chicken, shrimp, grilled steak, or blackened salmon.
Where this dish comes from
Tortellini are the jewel of Bolognese pasta-making, and their origin is the subject of one of Italian gastronomy's most celebrated legends. According to the tale, an innkeeper of Castelfranco Emilia (between Bologna and Modena) spied on a beautiful noblewoman through a keyhole and, captivated by the curve of her navel, fashioned the pasta in its image. In reality, tortellini likely evolved from earlier stuffed pasta forms documented in medieval Emilia. The town of Castelfranco Emilia and the city of Bologna both claim the invention, and in 1974 the Italian Academy of Cuisine officially registered the recipe to settle the matter.
Combine drained ricotta, Parmigiano, egg, salt, and nutmeg. Mix until just combined. Refrigerate.
2
Roll pasta to setting 6. Cut 6cm circles with a round cutter.
3
Place a small amount of filling (about 1 tsp) in the center of each circle.
4
Fold circle in half into a half-moon. Press edges firmly to seal.
5
Wrap the half-moon around your finger, bringing the two pointed ends together and pressing to seal. The pasta should form a ring with a small peaked top -- this is tortellini.