Tortelli d'erbetta with Ricotta and Spinach Filling

Ingredients

• For the pasta dough: For the pasta dough:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 250g (1 cup) ricotta cheese 250g (1 cup) ricotta cheese
• 200g (7 ounces) fresh spinach, blanched and finely chopped 200g (7 ounces) fresh spinach, blanched and finely chopped
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 100g (7 tablespoons) unsalted butter 100g (7 tablespoons) unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g / 7g (total / saturated)
• Carbohydrates: 38g / 5g (total / sugars)
• Protein: 16g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If the dough is too dry, add water, a tablespoon at a time, until it comes together.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling. In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Divide the pasta dough into smaller portions. Take one portion and roll it out into a thin sheet using a rolling pin or a pasta machine. The sheet should be about 1-2mm thick.
5. 5.
   Using a round cookie cutter or a glass, cut out circles from the pasta sheet. Place a small spoonful of the filling in the center of each circle.
6. 6.
   Fold the circles in half, creating a half-moon shape, and press the edges firmly to seal the filling inside. Make sure there are no air pockets.
7. 7.
   Bring a large pot of salted water to a boil. Carefully drop the tortelli into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.
8. 8.
   In a separate pan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves become crispy.
9. 9.
   Transfer the cooked tortelli to the pan with the butter and sage sauce. Gently toss them to coat evenly.
10. 10.
    Serve the Tortelli d'erbetta hot, sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach before chopping it to remove any bitterness and excess moisture.
• Pasta dough — Take your time kneading the dough to develop the gluten and achieve a smooth texture. Resting the dough allows it to relax and become more pliable.

Tips & Tricks

• If you prefer a stronger sage flavor, you can infuse the butter with sage leaves before cooking the tortelli.
• Experiment with different fillings such as ricotta and mushroom or ricotta and butternut squash for variety.
• Serve the Tortelli d'erbetta with a sprinkle of lemon zest for a refreshing twist.
• Freeze any leftover tortelli for future use. Just place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag.

Serving advice

Serve the Tortelli d'erbetta as a main course accompanied by a simple green salad dressed with lemon vinaigrette. Garnish with fresh sage leaves for an elegant touch.

Presentation advice

Arrange the Tortelli d'erbetta on a large serving platter, drizzle with the butter and sage sauce, and sprinkle with grated Parmesan cheese. Garnish with crispy sage leaves for a visually appealing presentation.