Tortelli with ricotta and spinach

4 servings

30 minutes

Tortelli with ricotta and spinach is a refined dish of Italian cuisine from the Emilia-Romagna region. Its delicate dough, handmade from eggs and flour, conceals a delightful filling of ricotta, spinach, and aromatic parmesan. This delicacy is characterized by its softness and rich flavor, where the creamy texture of ricotta harmoniously blends with the slight bitterness of spinach and a spicy hint of nutmeg. Tortelli are served with melted butter and sage, adding a special aroma to them. This dish is perfect for both festive dinners and cozy family gatherings, offering a rich yet gentle gastronomic experience that embodies the true elegance of Italian cuisine.

Energy value per serving

• Calories: 986.3
• Proteins: 46.5g
• Fats: 44.5g
• Carbohydrates: 100.1g

Ingredients

• Wheat flour: 500 g
• Chicken egg: 3 pc
• Egg yolk: 5 pc
• Salt: 20 g
• Onion: 15 g
• Fresh spinach leaves: 200 g
• Olive oil: 10 ml
• Nutmeg: pinch
• Butter: 15 g
• Ricotta cheese: 600 g
• Parmesan cheese: 100 g

Cooking steps

1. For the filling, lightly sauté onion in a small amount of olive and butter, then add spinach (previously washed and cleaned) and stew. At the end of cooking, add salt and pepper. Strain excess oil through a sieve. Chop coarsely with a knife.

   Required ingredients:

   • Olive oil: 10 ml
   • Butter: 15 g
   • Onion: 15 g
   • Fresh spinach leaves: 200 g
   • Salt: 20 g
   • Salt: 20 g

2. In a bowl, mix ricotta, grated parmesan, a mixture of onion and spinach, and nutmeg. Add salt and pepper to taste.

   Required ingredients:

   • Ricotta cheese: 600 g
   • Parmesan cheese: 100 g
   • Onion: 15 g
   • Fresh spinach leaves: 200 g
   • Nutmeg:  pinch
   • Salt: 20 g
   • Salt: 20 g

3. For the test, separately mix 5 yolks and 3 eggs with salt (about 0.5 teaspoon), stirring until homogeneous. Combine the egg mixture with flour, knead the dough until uniform, and place it in a plastic bag. Let it rest for 10 minutes in a cold place.

   Required ingredients:

   • Egg yolk: 5 piece
   • Chicken egg: 3 pieces
   • Salt: 20 g
   • Wheat flour: 500 g

4. Roll out the dough thinly, cut into squares (about 6x6 cm), place 1 teaspoon of filling in the center of the square, fold diagonally, pinch the edges, and seal the edges of the resulting triangle. Boil in salted boiling water for 5 minutes.

   Required ingredients:

   • Salt: 20 g

5. Put butter in a pan and add the cooked tortellini. Melt the butter over heat, stirring constantly and gently with the tortellini, and add a couple of sage leaves.

   Required ingredients:

   • Butter: 15 g

6. Place on a plate and sprinkle with grated Parmesan.

   Required ingredients:

   • Parmesan cheese: 100 g