PASTA, RICE & BEANS

6 SERVINGS   

Store-bought fresh pasta sheets can be used in place of the Tomato Pasta

1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup plus 2 tablespoons fresh ricotta cheese
1/4 cup robiola cheese

3 tablespoons Gorgonzola cheese
2 tablespoons freshly gratedPecorino Romano cheese
Tomato Pasta

2 tablespoons unsalted butter, Melted

Freshly ground pepper

I. In a bowl, mix 1/4 cup of the Parmigiano with the ricotta, robiola, Gorgonzola and Pecorino. Refrigerate.

2. Cut the Tomato Pasta into 4 pieces and flatten slightly. Wrap 3 of the pieces in plastic. Using a hand-cranked pasta machine, roll the fourth piece of dough through successively narrower settings until you reach the thinnest. Cut the dough into 4-inch squares and cover with plastic wrap; you should have 18 squarest3. Working with 3 squares at a time lightly moisten the edges. Place I table-spoon of the cheese filling in the center of each square and fold in half to make a triangle; press around the edges to seal. Transfer the tortelli to a baking sheet dusted with cornmeal and cover with a kitchen towel. Repeat with theremaining pasta dough and filling.

4. Cook the tortelli in a large pot of boil-ing salted water; stirring once or twice,until al dente, about 6 minutes from thetime they rise to the surface. Drain gen-tly and toss with the melted butter.Transfer 3 tortelli to each plate and topwith the remaining Parmigiano. Seasonwith pepper and serve.

 WINE 1990 Rainoldi Sasselia Riserva or1993 Prunotto Barbaresco
FOOD & WINE - MARCH 1998

Tomato pasta recipe:

1½ cups of all purpose flour, sifted
¼ cup of semolina flour, sifted (You can increase the all purpose flour if you don't have semolina flour)
1 tsp salt
2 eggs
½ can of tomato paste

Take the ½ can of tomato paste and heat it in a small pan. You want it to be a little warm, not hot.

In a bowl or food processor mix the eggs and olive oil and then blend in the tomato paste until it's smooth and consistent.
they are.