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Italian   -   Tortellini Romagnoli (Tortellini With Turkey)   adapted from Culinaria Italy

  • 2 Packages Egg Roll Skins
  • 1 Tablespoon Butter
  • 1 Pound Turkey -- Chopped And Cooked
  • 2 Ounces Ricotta Cheese
  • 2 Ounces Bel Paese -- Or More Ricotta
  • 1/4 Cup Parmesan Cheese
  • 1 Lemon Lemon Juice
  • 2 Medium Eggs -- Beaten
  • Nutmeg -- To Taste
  • Salt And Pepper -- To Taste
Directions Combine turkey, butter, ricotta, bel paese, parmesan, lemon juice, eggs, nutmeg, salt and pepper. Mix well. Place 1 tablespoon of the mixture into a wrapper. Fold over and seal edges with water. Let dry for 10 minutes. Add pasta to boiling water and cook until they float. Remove and serve with your favorite sauce or with just some butter.
Serves 1
Time to Make 0:00

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