Recipe information
Yield
Makes about 2 1/2 dozen
Ingredients
Preparation
For these larger versions of tortellini, cut the dough into squares before folding into triangles (you can also cut into 4-inch rounds). Place one dough sheet on a lightly floured work surface and use a pastry wheel to cut sheet into 4-inch squares. Drop a heaping tablespoon of filling in center of each square, then brush edges lightly with water to moisten. Fold into a triangle and pinch edge to seal, eliminating any air inside. Bring the two corners on the folded side together; brush one corner with a little water, then pinch to seal. Brush off excess flour with a dry brush and set tortelloni on a tray generously dusted with semolina flour. Repeat with remaining dough and filling.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
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