Tortelli Di Ricotta
- 400 gr. of spinach or chard;
- 250 gr. flour;
- 250 gr. sheep’s ricotta cheese;
- 100 gr. of Parmigiano Reggiano DOP;
- 1 tablespoon of Colline Teatine DOP extra virgin olive oil;
- 4 eggs;
- 4 sage leaves;
- salt and nutmeg to taste
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.
- Lambrusco Grasparossa Castelvetro DOC