Crab Tortelloni Recipe - Cooking Index
Crab Tortelloni Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh crab meat |
| 8 | Scallions - thinly sliced | |
| 1/4 cup | 59ml | Basic Tomato Sauce - (see recipe) |
| 1 | Basic Fresh Egg Pasta - (see recipe) | |
| 6 tablespoons | 90ml | Unsalted butter |
| 1 tablespoon | 15ml | Poppy seeds |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a mixing bowl, stir together the crab, half the scallions, and Basic Tomato Sauce until well blended.
Roll Basic Fresh Egg Pasta dough out to thinnest setting. Cut pasta into 4-inch squares and place 1 tablespoon filling in center. Fold into triangles, exude the air and seal edges. Bring points of long side together to form a ring and seal with pressure between fingers. Cook the tortelloni in the boiling water for 8 to 10 minutes.
Meanwhile, in a 12- to 14-inch saute pan, melt the butter with the poppy seeds. Drain the cooked tortelloni carefully and gently place in pan. Add remaining scallions and toss to coat. Season with salt and pepper and serve immediately.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D15) - from the TV FOOD NETWORK
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