Recipe courtesy of Gourmet Magazine
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6 servings, about 50 tortellin



Combine the ricotta, Parmesan and eggs using a wire whip to fully mix together. Add the basil, parsley and well-washed arugula to the cheese by folding with a spatula. Fold in the prosciutto and other seasonings and refrigerate for 20 minutes. Cut the pasta sheets into 1 1/2-inch wide strips. Cover with a cotton towel. Cut the strips into squares 1 1/2 by 1 1/2. These are basic tortellini before filling and folding. It is necessary to work quickly in order to prevent the pasta from drying out. The moistness of the fresh dough is necessary to help the dough seal itself closed. Place 1/4 to 1/2 teaspoon of the filling in each square. Fold the square in half to form a triangle, encasing the filling. Press to seal the edges. Water can be used to help seal edges if they are drying too quickly. Fold the two opposite points toward each other and pinch closed to create the final seal. This is the basic tortellini shape. Should resemble a bishop's cap. Continue until all of the pasta has been filled.

Cook in boiling salted water for 4 to 5 minutes or until the tortellini float to the surface. Drain tortellini and serve with a basic tomato sauce.

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