Tortelli Di Fiore Di Zucca (Squash Blossom Tortelli) Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1056
FAT
187%
CHOL
198%
SOD
43%

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Ingredients for 4 servings

1/2 cup freshly-grated Parmigiano-Reggiano, plus more for grating over

1 egg, beaten

4 eggs

1 pound mascarpone

Generous grating nutmeg

8 tablespoons butter

1/2 pound zucchini flowers, thinly sliced

8 sage leaves

3 1/2 to 4 cups flour

Pinch salt

1 recipe basic pasta dough, recipe follows

1/2 teaspoon extra-virgin olive oil

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