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GRANDMA’S RICOTTA & SPINACH TORTELLI

Ricotta and spinach tortelli are prepared a little bit all over Italy, from the north to the south with small differences: you add or remove filling ingredients and change the shape of the casing but the result does not change, we are always going to get an exceptional stuffed pasta!

Ricotta & Spinach Tortelli

Ricotta and spinach tortelli are prepared a little bit all over Italy, from the north to the south with small differences: you add or remove filling ingredients and change the shape of the casing but the result does not change, we are always going to get an exceptional stuffed pasta!
Servings 4

Equipment

  • 1 Large Pot
  • 1 Kneading Board
  • 1 Strainer
  • Rolling Pin
  • Grater
  • Sharp Knife
  • Toothed Pasta Wheel
  • Serving Bowl

Ingredients
  

Egg Pasta

  • 2.4 cups of all purpose flour finely milled flour
  • 3 eggs

Filling

  • 1.5 cups of Ricotta cheese
  • 12.3 oz 350 grams spinach or chard greens
  • 1 1/4 cup of grated Parmigiano Reggiano cheese
  • 1 Yolk
  • Salt-pepper to taste
  • Nutmeg to taste

Dressing

  • 1/3 cup of Butter
  • 1/2 cup of grated Parmigiano Reggiano cheese

Instructions
 

  • Bring the water to a boil in a large pot.
  • In the meantime, pour the flour onto the kneading board, create a well in the middle and break the eggs into it, knead well until you obtain a smooth and even dough. Wrap the dough in cling film and let sit for 20 minutes.
  • Now clean the spinach and remove the stalks, keeping only the leaves.
  • Boil them in the pot of salted water and when done, strain and wring them.
  • Finely chop the spinach, add ricotta cheese, one yolk, the grated Parmigiano Reggiano cheese and mix until smooth and even.
  • Add a pinch of salt and nutmeg to taste.
  • To give the tortelli their shape, roll out the dough, not too thin, using a rolling pin.
  • Make 5 cm (1.96 inches) squares using a toothed pasta wheel.
  • Place a teaspoon of filling in the centre of each square.
  • Fold the sheet of pasta over each dollop of filling to form a rectangle, taking care to seal the pasta well around the filling and along the edges so they do not come apart while cooking.
  • Cook the tortelli in plenty of salted water.
  • Drain them well, taking care not to break them and to remove the cooking water.
  • In a serving bowl, dress the tortelli with melted butter and grated Parmigiano Reggiano.
  • Serve piping hot.
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