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
- 375 gr flour
- 240 ml cream
- 240 ml water
- 100 gr cheese
- 60 ml butter in a saucepan (heavy)
- 55 gr ham
- 34 gr butter
- 30 ml water
- 22 gr butter
- 22 gr butter in a skillet over high hea squash
- 60 ml sauce
- 18 gr escarole
- 7 ml oil
- 2 gr 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.
