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Italian   -   Tortellini Rinascimentali (Tortellini With Pork)   adapted from Culinaria Italy

  • 2 Packages Egg Roll Skins
  • 1 Pound Ground Pork
  • 3/4 Cup Parmesan Cheese
  • 1/2 Cup Provolone Cheese -- Sliced
  • 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Pepper
  • 1/4 Teaspoon Cloves
  • 1/4 Teaspoon Nutmeg
  • 1 Pinch Saffron
  • 1 Tablespoon Parsley -- Chopped
  • 2 Medium Eggs
  • 8 Cups Beef Broth
Directions Saute pork, parmesan and provolone cheese until pork is done. Remove from heat, let cool. Add cinnamon, pepper, cloves, nutmeg, saffron, parsley and eggs. Mix well. Place 3 tablespooons of the filling onto an wrapper. Top with another wrapper and seal the edges with water. Let dry for 10 minutes. Bring broth to a boil. Drop tortellini into the stock and when they float they are done. Serve with your favorite sauce or topped with some melted butter.
Serves 4
Time to Make 0:00

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