Tortelli Piacentini
Ingredients
For the pasta:
- 2 cups all-purpose flour (300 g)
- 3 eggs
- 1 pinch of salt
For the filling:
-
14 ounces fresh spinach (400 g)
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10 1/2 ounces fresh whole-milk ricotta cheese, firm type (not long shelf life) (300 g)
-
4 1/4 ounces grated Parmigiano Reggiano cheese (120 g)
-
Salt, to taste
-
Ground nutmeg, to taste
-
2 3/4 ounces butter (80 g)
-
2 sprigs of sage
Procedure
- Make the fresh pasta dough by combining the flour, eggs, and a pinch of salt. Let the dough rest for 30 minutes in the refrigerator.
- Blanch the spinach, cool it, squeeze it well to remove excess water, and then finely chop it with a knife.
- Prepare the filling by combining the ricotta, spinach, Parmigiano Reggiano, salt, pepper, and nutmeg.
- Roll out the pasta, cut it into diamonds of about 4 inches (10 cm), place the filling on each piece, and fold the tortelli into an ear of wheat shape with a tail.
- Cook the Tortelli Piacentini in boiling water and then sauté them with a bit of butter and sage.
- Serve the tortelli garnished with a generous sprinkle of grated Parmigiano Reggiano.
Enjoy your meal!
Creator