MAKES ABOUT 1.7 KG [60 OZ], INCLUDING FILLING, SERVING 6
1 RECIPE SFOGLIA ALL’UOVO (PAGE 38), AT ROOM TEMPERATURE
“00” FLOUR, FOR DUSTING
2 LB [908 G] RICOTTA
1 CUP PLUS 2 TBSP [112.5 G] FINELY GRATED PARMIGIANO-REGGIANO
1 TSP KOSHER SALT
1 EXTRA-LARGE EGG
3 TBSP CHOPPED FRESH FLAT-LEAF PARSLEY
Roll one dough ball to a thickness of 9 Post-it® Notes on a lightly floured work surface (see page 50). Set it aside on your work surface, uncovered, for 2 to 3 minutes to dry slightly. Cover the sfoglia with plastic and let rest for 2 to 3 minutes more.
Set an accordion pastry cutter to 21/2 in [6 cm]. Use firm and even pressure to cut the sfoglia into strips, moving from south to north. The edge of the pastry cutter should graze the west edge of the sfoglia. Beginning at the bottom edge of the sfoglia, use firm and even pressure to cut the sfoglia into strips, east to west. Clear away any irregular pieces and add them to your maltagliati pile (see page 100). Cover the sfoglia with a clean, unscented plastic trash can liner, leaving the first row, closest to you, exposed.
MAKE THE FILLING: In a large bowl, combine the ricotta, Parmigiano-Reggiano, salt, and the egg. Whisk vigorously until very smooth, about 11/2 minutes. Using a spatula, fold in the parsley. Transfer the ricotta mixture to a pastry bag (no tip needed).
The filling will keep, refrigerated in the pastry bag (cover the exposed end) or an airtight container, for up to 3 days.
FILL THE TORTELLONI: Pipe a grape-size amount (about 2 tsp) of ripieno in the middle of each pasta piece.
SHAPE THE TORTELLONI: Orient a piece of pasta as a diamond in the palm of one hand. Using your thumb and index finger, fold the southern tip of the diamond up and over the filling. Join it to the northern tip, forming a triangle. Using those same two fingers, seal the triangle just at the top, pressing the pasta to a single thickness (see page 24).
With the same hand, use your thumb and index finger to connect and seal one edge of the triangle. Transfer the pasta to your opposite hand and seal the remaining edge of the triangle.
Transfer the sealed triangle back to your other hand, gripping it with your index finger and thumb at the pressed tip. To make the fold, support the bottom of the filling with a hooked index finger. Then, with your thumb, fold the sealed flap toward you, gently forming a crease on that side while running your thumb from the top of the triangle down toward the tip. Once at the tip, grip the crease delicately with your thumb and hooked index finger and allow it to hang.
Repeat on the other side and, in one motion, wrap the pasta around your index finger and connect the two tips, pressing the connection points to a single thickness (see page 24).
As each tortellone is shaped, place it on a clean work surface, taking care not to let it touch the other pieces. Repeat the filling and shaping with the remaining dough, working one row at a time. Allow the shaped pasta to dry on your work surface, uncovered, for about 15 minutes. The tortelloni are ready to use now, or you can blanch them for future use (see page 136).
Meanwhile, repeat the process with the remaining dough ball and filling.
