Dining
How to make Parma Menù’s ricotta and spinach tortelli
Serves eight
For the pasta
- 300 g 00 flour
- 3 eggs
- A pinch of salt
For the filling
- 150 g spinach
- 250 g ricotta
- 1 egg yolk
- 60 g Parmigiano Reggiano
- Salt and pepper, to taste
For the garnish
- 40 g butter, melted
- 10–12 sage leaves
- Grated Parmigiano Reggiano, to taste
- Begin by preparing the pasta. Combine the flour, eggs and a pinch of salt in a bowl, kneading well. Roll the dough into a ball, cover with cling film and leave to rest for 30 minutes.
- In a pan, simmer the spinach in a little water. Then drain, squeeze and chop finely.
- Place the spinach, ricotta and egg yolk into a bowl and mix. Season with grated Parmigiano Reggiano and a pinch of salt and pepper.
- Remove your dough from the fridge, divide in two and roll out onto a flat surface.
- Place an equal amount of spinach and ricotta filling at 3 cm intervals across your first layer of dough. Then, place your second layer of dough over the top of the filling.
- Cut around each portion of filling to form squares of approximately 4 cm.
- Boil your tortelli in plenty of salted water for three to four minutes, then drain and transfer to a pan. Drizzle with melted butter and scatter over the sage.
- To finish, sprinkle with plenty of Parmigiano Reggiano and serve immediately.
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