Goat Cheese Tortelloni With Dried Orange And Fennel Dust Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1067
FAT
125%
CHOL
144%
SOD
62%

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Ingredients for 4 servings

12 to 14 fennel fronds

1/4 cup plus 4 tablespoons freshly grated Parmigiano-Reggiano cheese

1/2 teaspoon freshly grated nutmeg

3 1/2 cups unbleached all-purpose flour plus 1/2 cup

1 teaspoon parsley

2 cups soft goat cheese, preferably Coach Farm

1 cup milk

FRESH EGG PASTA

2 teaspoons dried orange zest

Salt and pepper

Salt and pepper to taste

1/2 teaspoon olive oil

4 extra large eggs

1 teaspoon rosemary

1 tablespoon fennel seeds, ground in coffee grinder

1 teaspoon sage

1 1/2 recipes basic pasta dough, recipe follows

1 teaspoon thyme

1/2 cup butter

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