Ricotta and spinach tortelloni

Name: Ricotta and spinach tortelloni
Prep time: 60 min
Total time: 120 min
Yield: 4
Ingredients: 100 g pasta flour; 200 g white flour; 3 fresh eggs; 250 g ricotta; 50 g grated Parmesan; 60 g butter; 220 g frozen leaf spinach; 1 shallots; 1 garlic cloves; 20 sage leaves; 1 tbsp olive oil; a little nutmeg; ¼ tsp salt; a little pepper

Total: 2 hr | Active: 1 hr

vegetarian

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A fantastic bistrattoria scene has sprung up in Paris in recent years. A bistrattoria is a restaurant where Italian trattoria cuisine is served in the atmosphere of a Parisian bistro. The dishes often have a creative bistro flair, too. Recently, however, I ordered a simple classic in a bistrattoria – ricotta and spinach tortelloni – and I was reminded of just how delicious this dish is.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Pasta dough
200 g	white flour
100 g	pasta flour
3	fresh eggs

Filling
1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
220 g	frozen leaf spinach, defrosted
250 g	ricotta
50 g	grated Parmesan
a little	nutmeg
¼ tsp	salt
a little	pepper

Sage butter
60 g	butter
20	sage leaves

To cook the tortelloni
	salted water, boiling

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.

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