tortellini

Using pesto on tortellini is a bit tricky, because of all the nooks and crannies that lumps of your pesto can sink into.

All basil, all the time.. Michele 2005

Using pesto on tortellini is a bit tricky, because of all the nooks and crannies that lumps of your pesto can sink into.

Everything old is new again.. Michele 2005

Check out the maple roasted-pumpkin tortellini from Copper Pot; it’s the last week for its beer can chicken ravioli, and the last week for peaches.

Market Roundup: Sept 30-Oct. 7 Bonnie S. Benwick 2010

Copper Pot will have maple-roasted pumpkin tortellini and it’s last call for the beer can chicken ravioli.

Market Roundup: Sept 30-Oct. 7 Bonnie S. Benwick 2010

For my primi, being perfectly willing to see a theme all the way through to the end, I had Ravioli al Tuorlo d’uovo, di seirass della Valle Pellice e Murazzano D.O.P.: saffron colored pasta envelopes that we call tortellini in New York, filled with a mixture of ricotta and Valle Pellice, the milky ricotta tempering the more strong, salty aged cheese.

Italy 2006

For my primi, being perfectly willing to see a theme all the way through to the end, I had Ravioli al Tuorlo d’uovo, di seirass della Valle Pellice e Murazzano D.O.P.: saffron colored pasta envelopes that we call tortellini in New York, filled with a mixture of ricotta and Valle Pellice, the milky ricotta tempering the more strong, salty aged cheese.

Antica Corona Reale da Renzo, 273 embryoillian stars 2006

For my primi, being perfectly willing to see a theme all the way through to the end, I had Ravioli al Tuorlo d’uovo, di seirass della Valle Pellice e Murazzano D.O.P.: saffron colored pasta envelopes that we call tortellini in New York, filled with a mixture of ricotta and Valle Pellice, the milky ricotta tempering the more strong, salty aged cheese.

Augieland: 2006

For my primi, being perfectly willing to see a theme all the way through to the end, I had Ravioli al Tuorlo d’uovo, di seirass della Valle Pellice e Murazzano D.O.P.: saffron colored pasta envelopes that we call tortellini in New York, filled with a mixture of ricotta and Valle Pellice, the milky ricotta tempering the more strong, salty aged cheese.

Truffles 2006

Barilla has this fantastic (and shockingly cheap) spinach/ricotta tortellini, which is functioning as my lunch right now.

February 20th, 2005 2005

In Bologna they are also called tortellini; but in Romagna tortellini are made from little disks instead of little squares making them look more like a belly button than a hat.

How To Cook Italian Giuliano Hazan 2005