Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
Filling
Sage butter
To cook the tortelloni
How it's done
Pasta dough
Mix the flour, tip out onto the work surface and create a well in the centre. Slide the eggs into the well. Starting from the inside of the well, gradually combine the flour with the eggs to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Filling
Heat the oil in a non-stick frying pan. Briefly sauté the shallot and garlic, add the spinach and cook for approx. 5 mins. Allow the spinach to cool slightly, place in a bowl with the ricotta and parmesan, mix, season.
To shape
Using a pasta machine, roll out the dough in batches into wafer-thin strips. Cut the dough into approx. 7 cm squares. Place approx. 2 tsp of filling in the centre of each square. Fold the dough diagonally over the filling to create triangles. Press the edges together firmly, pressing out any trapped air. Bend the two ends of the long edge inwards and pinch to seal. Place the tortelloni on a floured tea towel. Repeat this process with the remaining dough and filling.
Sage butter
Heat the butter in a frying pan until it foams and smells slightly nutty. Add the sage and fry until crispy.
To cook the tortelloni
Cook the tortelloni in batches in simmering salted water for approx. 6 mins. Remove the tortelloni with a slotted spoon, drain, add to the butter and mix carefully.
| Note: | Cover the rolled-out strips of dough with a tea towel. Cut the leftover dough into pieces and enjoy with sauce or in soup. |
|---|---|
| Tip: | Also delicious with tomato sauce. |
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