Burrata-Ricotta Filled Tortelletti
I’ve seen this shape referred to as tortelletti, so will go with that until I learn otherwise. Theses stuffed pastas are traditionally from the Lombardy, Emilia-Romagna and Tuscany regions of Italy. To form them, you cut the dough into 2 1/2 – 2 3/4-inch squares, pipe a teaspoon-sized filling in the middle of each square, fold […]
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