24 May RICOTTA AND PROSCIUTTO TORTELLI WITH VODKA SAUCE

INGREDIENTS

Egg pasta

3 EXTRA LARGE EGGS

2 CUPS ALL-PURPOSE FLOUR

1 PINCH SALT

Ricotta and Prosciutto filling

1 Kg RICOTTA

300 GRAMS PROSCIUTTO SLICED INTO THIN STRIPS

1 EGG

200 GRAMS PARMESAN CHEESE

HERBS AND SPICES TO TASTE (BLACK PEPPER, GARLIC POWDER)

Vodka sauce

1/4 CUP OF OLIVE OIL (PREFERABLY EXTRA VIRGIN)

2-4 TABLESPOONS UNSALTED BUTTER

1/2 CUP CHOPPED SWEET ONIONS

2 CLOVES OF GARLIC FINELY MINCED

1/4 TEASPOON CRUSHED RED PEPPER FLAKES (PREFERABLY OR CAN OMIT)

4-6 OUNCES PROSCIUTTO SLICED INTO THIN STRIPS OR SMALL SQUARES (CAN BE OMITTED BUT BETTER WITH)

1 28 OZ. CAN CRUSHED TOMATOES (PLACE IN BLENDER IF A SMOOTHER SAUCE IS DESIRED)

1/4 CUP MINCED FRESH ITALIAN PARSLEY

1/4 CUP FRESH BASIL CUT INTO THIN STRIPS (CHEFFONADE)

3/4 CUP VODKA (ADDITIONAL 1/4 CUP OF VODKA CAN BE ADDED)

1 PINT HEAVY WHIPPING CREAM

1 TEASPOON SALT OR MORE ACCORDING TO TASTE (REMEMBER PROSCIUTTO CAN BE SALTY IS USING IN PREPARATION)

DIRECTIONS

Make pasta following classic recipe described before, cover with plastic wrap and let sit while preparing the filling. Put all the filling ingrediens in a bowl and amalgamate all this to obtain quite a consistent and solid paste. Roll the pasta dough out into long sheets and spread out on a work surface sprinkled with flour. Place pasta sheets on a lightly floured work surface and cut into 30 x 7 cm squares. Place 1 tsp. ricotta and prosciutto filling in the center of each square. Dip your finger or a pastry brush in beaten eggs and dampen edges of squares. Fold in half diagonally to form a triangle, pinching edges to seal. Using your thumb, press the middle of the long edge of the triangle up towards the point, then bring the two bottom corners together. Pinch corners together with a little water to seal and place on a floured tray. Repeat with the remaining pasta and pumpkin filling. To make the sauce add olive oil and butter to saucepan or skillet and heat over medium heat until butter is melted. Add chopped onions and saute for about five minutes making sure onions do not brown. Add prosciutto, garlic, crushed red pepper flakes and saute 3-4 minutes. Remove pan from heat and add crushed or blended tomatoes, vodka & chopped parsley. Return to heat and simmer sauce for about 20 minutes, stirring occasionally. Add whipping cream and basil strips to sauce. Stir and heat until warmed, about 6-8 minutes. Add salt and taste if more needed. Bring a large pan of salted water to the boil. Working in batches, add tortellini and stir with a wooden spoon to ensure it doesn·t stick to the pan. Cook for about 4 minutes or until pasta is al dente, then remove with a slotted spoon and transfer the Tortelli in the sauce pan and cook gently for about one minute with the sauce to incorporate. Add parmesan or romano cheese to the pasta before plating or let everyone add their own cheese. Sauce can be kept in refrigerator for up to one week or in the freezer for about 4-6 months.