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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Filling: | 2. Put all ingredients in large bowl. | 3. Mix it all together until well-mixed. | 4. Cover and refrigerate. | 5. For Pasta: | 6. Follow the instructions as per recipe #181058 (Homemade Pasta From Better Homes and Gardens) and divide the dough into 8 equal sections. | 7. Roll each section flat until each is about 16" square. Then cut each section into sixteen 4" squares. | 8. Get the filling mixture and place a heaping teaspoon filling into a square. Fold the square over the filling corner to corner. | 9. Press the seam to seal the filling inside the pasta (it should look like a fat little triangle). Take the two far ends of the triangle, one in each hand, and giving a half twist to one side, meet and press the two ends together (it should look like a little bishop's hat). Place the tortelloni on a rack to dry. Repeat this process for all squares. | 10. In large skillet under low heat saute garlic, onion, portobello mushrooms and spices in the olive oil. | 11. Once onions are translucent, add the crabmeat, heavy whipping cream, milk and salt. Bring to a simmer slowly. | 12. In large pot, bring water with 1 t olive oil and a dozen or so fennel seeds to a rolling boil. | 13. Add tortelloni to the water. | 14. Boil them until they all float, stirring occasionally. | 15. Meanwhile, using the flour, thicken the sauce to taste (personally I never use more than 1/4 c flour). | 16. Place tortelloni on a plate and cover with sauce and sprinkle lightly with paprika (I sometimes will also sprinkle the top lightly with parmesan or mozzarella cheese). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mozzarella cheese	1/2		grated	-	-	-	-
ricotta cheese	16	ounces		789.2499	13.7892	51.0744	58.8762
cottage cheese	16	ounces		442.96	15.2776	50.2624	19.436
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
romano cheese	1/2	cup	grated	-	-	-	-
olive	1	can	chopped	-	-	-	-
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
mint	1	tablespoon		2.508	0.4794	0.1875	0.0416
oregano	1	tablespoon		2.65	0.6892	0.09	0.0428
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
extra virgin olive oil	2	tablespoons		-	-	-	-
purpose flour	4 2/3	cups		-	-	-	-
marjoram	2	teaspoons	crushed	3.252	0.7267	0.1519	0.0845
salt	1/2	teaspoon		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
water	2/3	cup		0.0	0.0	0.0	0.0
olive oil	2	teaspoons		238.68	0.0	0.0	27.0
fennel seed	1			6.9	1.0458	0.316	0.2974
olive oil	1	teaspoon		238.68	0.0	0.0	27.0
crabmeat	1	lb		439.7343	0.0	87.7202	6.9813
garlic	1/4	cup	minced	50.66	11.2404	2.1624	0.17
onion	1	cup	chopped	64.0	14.944	1.76	0.16
portabella mushroom	1	cup	chopped	18.92	3.3282	1.8146	0.301
heavy whipping cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
milk	1	cup		148.84	11.6632	7.686	7.9788
basil	1	teaspoon		0.6095	0.0702	0.0835	0.017
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.