Tortelli with spinach and corrected ricotta

Tortelli, a traditional Italian pasta dish, is well known for its rich flavors and versatility. One popular variation of this beloved creation is with and corrected . This mouthwatering combines spinach, creamy ricotta cheese, and a touch of nutmeg to create a delectable filling that perfectly complements the delicate, homemade pasta. Let’s dive into the art of making tortelli with spinach and corrected ricotta from scratch!

To begin, you’ll need to gather the following ingredients:

– 400 grams of fresh spinach
– 250 grams of ricotta cheese
– 1 egg
– 50 grams of grated Parmesan cheese
– A pinch of salt
– A pinch of nutmeg
– Freshly ground black pepper
– 500 grams of all-purpose flour
– 4 eggs (for the pasta dough)
– Water, as needed

First, let’s prepare the pasta dough. On a clean surface, create a well with the flour. Crack the eggs into the center of the well and gradually incorporate the flour into the eggs. Knead the dough until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

In the meantime, let’s turn our attention to the filling. Blanch the fresh spinach in boiling water for a few minutes until wilted, then drain and rinse with cold water. Squeeze out any excess moisture from the spinach and chop it finely.

In a mixing bowl, combine the chopped spinach, ricotta cheese, egg, grated Parmesan cheese, salt, nutmeg, and a sprinkle of black pepper. Stir until all the ingredients are well incorporated, creating a creamy, flavorful filling.

Now it’s time to roll out the pasta dough. Start by dividing the dough into four equal portions. Take one portion and flatten it with your hand. Set up your pasta machine to the thickest setting and pass the dough through it. Fold the dough into thirds and pass it through the machine again. Repeat this process two more times until the dough becomes smooth and pliable.

Gradually roll the dough through the machine, decreasing the thickness setting with each pass until you reach your desired thickness. For tortelli, a thin sheet is ideal. Repeat the same process with the remaining dough portions.

With your freshly rolled pasta sheets ready, it’s time to form the tortelli. Spoon small portions of the spinach and ricotta filling onto the pasta sheets, leaving enough space in between each one. Brush some water around the filling to act as a glue when sealing the tortelli. Fold the pasta dough over the filling, gently pressing around the edges to seal them tightly. Cut out each tortello using a circular-shaped cutter or a glass.

Bring a large pot of salted water to a boil. Carefully drop the tortelli into the boiling water and cook until they float to the surface, usually around 4-5 minutes. Cooking times may vary, so ensure they are tender but still firm to the bite before removing them using a slotted spoon.

Drizzle the cooked tortelli with your favorite sauce, whether it be a classic tomato sauce or a sage and butter sauce, for a truly luxurious dining experience. Sprinkle some extra Parmesan cheese over the top, and you’re ready to indulge in the harmonious flavors of tortelli with spinach and corrected ricotta.

In conclusion, tortelli with spinach and corrected ricotta combines the freshness of spinach, the creaminess of ricotta cheese, and the warm nutty notes of nutmeg to create an exquisite Italian dish. The delicate homemade pasta encasing the flavorful filling elevates this dish to a level of pure indulgence. Whether you are a pasta enthusiast or simply looking to try something new, this hearty and satisfying tortelli recipe is sure to satisfy your cravings and bring a taste of Italy to your table.