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East Meets West Won Ton Tortelli



I0 egg 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


Peel the potato while still warm; place in a bowl and mash it.  Set aside.

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.

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.

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.

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 is featured on show 2922 – Potato Ravioli.


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