PREPARATION
Make fresh-rolled pasta using about 4 cups of flour and 6 eggs
FILLING
1 package frozen spinach
8 ounces of cream cheese
2/3 cup breadcrumbs
1/2 cup Romano, Asiago or other Italian cheese
1 jumbo or two large eggs
1/2 cup finely chopped flat Italian parsley
Salt and pepper to taste
PREPARATION
Make filling by squeezing water out of chopped spinach; then place it and other ingredients in a large bowl.
Mix thoroughly.
Taste seasonings an adjust to your liking. Set aside.
Now, roll pasta into thin sheet that is wide. Place on a surface dusted with flour.
Start with a few strips, then roll pasta as you go.
Cut pasta into 2 to 2 1/2-inch squares. Cover cut pasta with damp dish towel so pasta stays moist while folding.
Remove a square, put a dab of mixture in center. Fold and twist into shape.
Place on cookie sheet covered with a dry cotton kitchen towel (not terry cloth).
Allow tortellacci to dry for a minimum of four hours, then turn over to dry the rest of the way (8-12 hours total).
If desired, tortellacci may dry on cookie sheets at room temperature overnight.
SERVING
Boil pasta pieces in water until they float to top.
Drain, pour warm red meat sauce over pasta and garnish with parsley.
