*  Exported from  MasterCook  *
 
          Tortelli Of Potato And Chives With Brown Butter And Sage
 
 Recipe By     : Molto Mario MB1D31
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    russet potatoes
                         boiled 40 minutes -- and peeled
      1/2  Cup           grated Parmigiano-Reggiano -- plus 1/4 C
      1/2  Cup           chopped chives -- plus 4 T
    2                    eggs
      1/2  Teaspoon      freshly grated nutmeg
    1      Recipe        basic pasta
    4      Tablespoons   butter
    8                    sage leaves
                         Juice of 1/2 lemon
 
 Bring 6 quarts water to boil and add 2 tablespoons salt.
 
 In a mixing bowl, crush potatoes with a masher until smooth. Add cheese,
 chives, eggs and nutmeg and mix well.
 
 Roll out pasta to thinnest setting and cut into 4-inch squares. Place 1
 tablespoon potato mixture in center of each square. Fold opposite corners
 of each square together and press firmly to seal and form a triangle. Bring
 the opposite points of the triangle together and press firmly to meld.
 Continue until all pasta is stuffed and formed into tortelli. Drop pasta
 into boiling water and cook until tender, about 6 to 7 minutes.
 
 Meanwhile, melt butter in a 12 to 14-inch saute pan and continue cooking
 until golden brown color (noisette) appears in the thinnest liquid of the
 butter. Add sage leaves and remove from heat. Add lemon juice and set
 aside. Drain tortelli well, gently pour into saute pan and return to heat.
 Add remaining chives and cheese, toss to coat and serve immediately.
 
 Yield: 4 servings
 
 
 
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