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Admittedly, this recipe is takes a bit of effort, and it's not one I make often. But when autumn rolls around I start craving this for a special meal. I usually serve it as a first course for a company dinner, but it would also make a nice light entree. I often spread out the work by making the tortelloni and then freezing them, then thawing them out later on. A flavorful chicken broth will really make this recipe special. From an old Gourmet magazine.
Units: US | Metric
Serving Size: 1 (27 g)
Servings Per Recipe: 8