East Meets West Won Ton Tortelli



  • 0 Iegg roll wrappers
  • 1 egg white, slightly beaten with a fork
  • 1 medium Yukon Gold potato, cooked
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 pound fresh spinach or 1 box frozen, well-squeezed, thawed and chopped
  • Salt to taste
  • Grated nutmeg
  • 1 stick unsalted butter, melted
  • 1/2 cup grated Parmigiano Reggiano cheese, plus more for sprinkling


  2. Peel the potato while still warm; place in a bowl and mash it. Set aside.
  3. Heat the olive oil in a sauté pan; add garlic and cook until garlic begins to turn golden. Stir n spinach and cook a couple of minutes. Add salt and grated nutmeg to taste. Transfer mixture to a bowl with potatoes and combine well.
  4. Lay an egg roll wrapper out on a work surface and place a generous tablespoon or two of the filling on one half of the wrapper.
  5. Brush the three open edges of the wrapper with egg white; then fold the unfilled half of the wrapper over the filling and us a pasta wheel to cut the tortelli into 3 X 4-inch rectangles. Set aside on towel-lined tray.
  6. Cook the tortelli a dozen at a time and remove with slotted spoon to a baking dish with the butter and cheese sauce in the bottom. Mix the tortelli gently with the sauce. Transfer to a serving platter and sprinkle with more grated cheese.

This recipe was featured on Season 29 - Episode 2922.

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