Homemade Tortelli alla Lastra

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (150g) fresh spinach, chopped 1 cup (150g) fresh spinach, chopped
• 1/2 cup (120g) ricotta cheese 1/2 cup (120g) ricotta cheese
• 1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the warm water and olive oil. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a bowl, combine the cooked spinach, ricotta cheese, sun-dried tomatoes, grated Parmesan cheese, salt, and pepper. Mix well to combine.
5. 5.
   Divide the dough into small portions and roll each portion into a thin rectangular shape.
6. 6.
   Place a spoonful of the filling onto one half of the rectangle, leaving a border around the edges. Fold the other half of the dough over the filling and press the edges to seal.
7. 7.
   Heat a griddle or non-stick skillet over medium heat. Brush the surface with olive oil.
8. 8.
   Cook the stuffed flatbreads on the griddle for about 2-3 minutes on each side, until golden and crispy.
9. 9.
   Remove from heat and let them cool slightly before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and flavorful filling.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well and pat dry with a paper towel before chopping.

Tips & Tricks

• Experiment with different fillings such as mushrooms, prosciutto, or artichokes to create your own unique Tortelli alla Lastra variations.
• Serve the stuffed flatbreads with a side of marinara sauce or pesto for dipping.
• For a crispier texture, brush the flatbreads with melted butter before cooking.
• If you don't have a griddle, you can use a non-stick skillet or even a grill pan to cook the flatbreads.
• Leftover Tortelli alla Lastra can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or toaster oven for a few minutes before serving.

Serving advice

Serve the Tortelli alla Lastra warm as an appetizer or as a main course accompanied by a fresh green salad. Garnish with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for an extra touch of flavor.

Presentation advice

Arrange the Tortelli alla Lastra on a platter, showcasing their golden and crispy exterior. Garnish with fresh basil leaves or a sprinkle of chopped parsley for a pop of color.