Preparation time: 40 minutes
Recipe for: 6 persons
Ingredients for the dough:
400 g flour • 4 eggs • 1 tablespoon olive oil • 1 pinch salt
Ingredients for the filling:
250 g ricotta cheese • 200 g frozen spinach • 100 g Parmigiano Reggiano cheese, grated • 100 g breadcrumbs
Pinch of salt • Pinch of grated nutmeg
Ingredients for the sauce:
120 g butter • Sage to taste • Parmigiano Reggiano to taste • 1 pinch garlic (optional)
Make a well in the flour on the chopping board. Put the eggs in the centre and mix well. Let the pasta rest, covered, for at least 30 minutes.
Fry the spinach in a frying pan. Once heated through, squeeze and chop. Pass the ricotta through sieve, place it in a bowl and add the chopped spinach, bread, Parmigiano Reggiano, salt and a little grated nutmeg.
Combine all the ingredients well to make the filling.
Roll out the pasta dough, using a special machine or a rolling pin, until it is quite thin. Cut into squares of the desired size, spoon a little filling onto the centre and fold the pasta over, pinching the edges together tightly.
Cook in salted boiling water.
Meanwhile, melt the butter in a frying pan and fry the garlic and sage leaves. Once browned, remove the garlic and add the tortelli, making sure that they are cooked "al dente". Add 3 tablespoons of the cooking water and the grated Parmigiano Reggiano, then heat for a few minutes.