Ingredients
- 4 cutter to out rounds of dough (cut)
- 3 eggs
- 1 1/2 squash filling on lower
- 1 squash
- 1 egg
- 1/2 round over filling
- 1/2 round
- 3 c flour
- 1 c cream
- 1 cup water
- 7/8 c cheese
- 1/4 cup butter in a saucepan (heavy)
- 1/4 c ham
- 1/4 c butter
- 2 tb water
- 1 1/2 tb butter
- 1 1/2 tablespoons butter in a skillet over high hea squash
- 1/4 c sauce
- 1 c escarole
- 1 1/2 ts oil
- 1 tb parsley
- some black pepper
Meanwhile, cook tortelloni in a large pot of boiling salted water until they float to the surface, then boil 1 minute longer; drain. Place the tortelloni in heated serving bowls, nap with sauce and serve immediately, with additional Parmesan and white pepper.
