Menu
Menu
4 servings:
Clean and boil the spinach with very little water, drain, squeeze and chop finely.
Prepare the dough for the pasta in the usual way (flour, 3 of 4 eggs, oil and salt) and let it rest under a cloth for about 30 minutes.
In a bowl put spinach, ricotta, parmigiano reggiano, salt and nutmeg, then knead everything mixing well with a wooden spoon and mixing with an egg.
Roll the dough into squares of 6-7 cm and proceed to make the tortellini: on each piece of pasta place a dollop of stuffing, close the square to form a rectangle, twist and tighten together the vertices of the longest side.
Cook the tortellini in salted water for about 10 minutes and serve them after having seasoned with melted browned butter with sage and parmigiano reggiano.
Suggested Wine:
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
