Tortelli with Ricotta and Spinach
Pasta and Pizza • Italian
Description
Tortelli with Ricotta and Spinach
Ingredients
- Wheat Flour 20 oz
- Chocolate eggs 3 pieces
- Egg white 5 pieces
- Salt 0 oz
- Onion 0 oz
- Fresh basil leaves 5 oz
- Olive Oil 0 fl oz
- Nutmeg a pinch
- Butter 0 oz
- Ricotta cheese 20 oz
- Parmesan Cheese 5 oz
Step-by-Step Guide
Step 1
For the filling, lightly sauté the onion in a small amount of olive oil and butter, then add the washed and cleaned spinach and sauté. At the end of cooking, season with salt and pepper. Strain excess oil through a sieve. Chop coarsely with a knife.
Step 2
In a bowl, mix ricotta, grated parmesan, the onion and spinach mixture, and nutmeg. Season with salt and pepper to taste.
Step 3
For the dough, separately mix 5 yolks and 3 eggs with salt (about 0.5 teaspoon), and stir until homogeneous. Combine the egg mixture with the flour, knead the dough until smooth, and place it in a plastic bag. Let it rest for 10 minutes in a cool place.
Step 4
Roll out the dough thinly, cut into squares (approximately 6x6 cm), place 1 teaspoon of filling in the center of each square, fold diagonally, pinch the edges, and seal the corners of the resulting triangle. Cook in boiling salted water for 5 minutes.
Step 5
Place butter in a skillet, add the cooked tortelli immediately. Melt the butter over heat, stirring gently and continuously with the tortelli, and add a couple of sage leaves.
Step 6
Serve on a plate, sprinkled with grated parmesan.
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