1. For Filling: 2. Put all ingredients in large bowl. 3. Mix it all together until well-mixed. 4. Cover and refrigerate. 5. For Pasta: 6. Follow the instructions as per recipe #181058 (Homemade Pasta From Better Homes and Gardens) and divide the dough into 8 equal sections. 7. Roll each section flat until each is about 16" square. Then cut each section into sixteen 4" squares. 8. Get the filling mixture and place a heaping teaspoon filling into a square. Fold the square over the filling corner to corner. 9. Press the seam to seal the filling inside the pasta (it should look like a fat little triangle). Take the two far ends of the triangle, one in each hand, and giving a half twist to one side, meet and press the two ends together (it should look like a little bishop's hat). Place the tortelloni on a rack to dry. Repeat this process for all squares. 10. In large skillet under low heat saute garlic, onion, portobello mushrooms and spices in the olive oil. 11. Once onions are translucent, add the crabmeat, heavy whipping cream, milk and salt. Bring to a simmer slowly. 12. In large pot, bring water with 1 t olive oil and a dozen or so fennel seeds to a rolling boil. 13. Add tortelloni to the water. 14. Boil them until they all float, stirring occasionally. 15. Meanwhile, using the flour, thicken the sauce to taste (personally I never use more than 1/4 c flour). 16. Place tortelloni on a plate and cover with sauce and sprinkle lightly with paprika (I sometimes will also sprinkle the top lightly with parmesan or mozzarella cheese). ---------------------------------------------------------------------------
Nutrition
Ingredients
