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1
Mix together ricotta cheese, goat cheese, grated Parmesan, 1 egg, black pepper and a pinch of freshly grated nutmeg in a bowl.
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2
Lay out the pasta sheets on a lightly floured surface.
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3
With a pizza cutter or sharp knife cut the sheets up to make 2 by 2-inch squares of dough.
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4
Place about 2 teaspoons of the cheese filling in the center of each square.
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5
Beat the remaining egg and lightly brush around circumference of the dough.
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6
Fold each square in half diagonally to make a triangle around the filling.
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7
Press out any air from the center so that the dough is fit smoothly around the filling.
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8
Wrap the triangle around your index finger and press the tips together.
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9
The third point of the triangle should fold forward to make the proper tortellini shape.
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10
Place the finished tortellini on a lightly floured baking sheet.
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11
Cook the fresh tortellini in a large pot of simmering water for about 3 minutes or until they float.
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12
Drain and rinse under cold water to stop the cooking process.
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13
Preheat oil to 375 degrees F.
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14
Place the flour in a shallow bowl or pie plate.
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15
Put the beaten eggs into another.
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16
In a third bowl, toss together bread crumbs, Parmesan, parsley.
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17
In small batches, bread the tortellini in the flour, then the egg, and then the bread crumb mixture, shaking off any excess.
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18
Fry the tortellini in batches in the oil until golden brown, about 2 minutes.
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19
Remove to a paper towel lined sheet tray to drain and season with salt and pepper while still hot.
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20
In a large saucepan, combine sauce, cream and salt and pepper.
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21
Bring to a boil over medium-low heat.
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22
Boil 2 minutes.
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23
Remove from heat.
