Tortelli Cremaschi with Ricotta and Spinach Filling

Ingredients

• 300g (10.5 oz) fresh pasta dough 300g (10.5 oz) fresh pasta dough
• 200g (7 oz) fresh ricotta cheese 200g (7 oz) fresh ricotta cheese
• 150g (5.3 oz) fresh spinach, blanched and chopped 150g (5.3 oz) fresh spinach, blanched and chopped
• 1/4 teaspoon nutmeg, freshly grated 1/4 teaspoon nutmeg, freshly grated
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Parmesan cheese, grated, for serving Parmesan cheese, grated, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g, 9g saturated
• Carbohydrates: 40g, 2g sugars
• Protein: 15g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Roll out the fresh pasta dough into thin sheets.
2. 2.
   Cut the pasta sheets into squares of approximately 5cm (2 inches) in size.
3. 3.
   In a mixing bowl, combine the ricotta cheese, blanched spinach, nutmeg, salt, and pepper. Mix well.
4. 4.
   Place a small amount of the ricotta and spinach filling in the center of each pasta square.
5. 5.
   Fold the pasta square diagonally to form a triangle, pressing the edges firmly to seal.
6. 6.
   Bring a large pot of salted water to a boil.
7. 7.
   Carefully drop the tortelli into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
8. 8.
   In a separate pan, melt the butter over low heat.
9. 9.
   Using a slotted spoon, transfer the cooked tortelli to the pan with melted butter and gently toss to coat.
10. 10.
    Serve the Tortelli Cremaschi with a sprinkle of grated Parmesan cheese.

Treat your ingredients with care...

• Ricotta cheese — Ensure you use fresh ricotta cheese for the best flavor and texture.
• Spinach — Blanch the spinach briefly to retain its vibrant green color and remove any bitterness.

Tips & Tricks

• If you prefer a more intense flavor, add a pinch of grated lemon zest to the filling.
• Experiment with different herbs such as basil or parsley to customize the flavor.
• For a crispy texture, lightly toast some breadcrumbs in butter and sprinkle them over the cooked tortelli.
• If you don't have fresh pasta dough, you can use store-bought fresh pasta sheets and cut them into squares.
• Leftover tortelli can be refrigerated and enjoyed the next day by reheating them in a pan with a little butter.

Serving advice

Serve the Tortelli Cremaschi as a main course accompanied by a fresh green salad. The dish pairs well with a glass of light-bodied red wine, such as a Barbera or Valpolicella.

Presentation advice

Arrange the Tortelli Cremaschi on a plate, drizzle them with the melted butter from the pan, and sprinkle generously with grated Parmesan cheese. Garnish with a few fresh basil leaves for an added touch of color.