Tortelli Mugellani with Ricotta and Spinach Filling

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1 cup (150g) cooked spinach, squeezed dry and finely chopped 1 cup (150g) cooked spinach, squeezed dry and finely chopped
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• For serving: For serving:
• Olive oil, for drizzling Olive oil, for drizzling
• Parmesan cheese, grated Parmesan cheese, grated

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

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 5 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 by combining the ricotta cheese, cooked spinach, nutmeg, salt, and pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
4. 4.
   After the dough has rested, divide it into smaller portions. Roll out each portion into a thin sheet, about 1/8 inch thick.
5. 5.
   Cut the rolled-out dough into squares, approximately 2 inches in size.
6. 6.
   Place a small spoonful of the ricotta and spinach filling in the center of each square.
7. 7.
   Fold the squares diagonally to form triangles, pressing the edges firmly to seal the filling inside.
8. 8.
   Bring a large pot of salted water to a boil. Gently drop the tortelli into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
9. 9.
   Using a slotted spoon, transfer the cooked tortelli to a serving dish.
10. 10.
    Drizzle the tortelli with olive oil and sprinkle with grated Parmesan cheese.
11. 11.
    Serve hot and enjoy the authentic flavors of Tortelli Mugellani.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly cook the spinach and squeeze out any excess moisture before incorporating it into the filling. This will prevent the tortelli from becoming watery.
• Ricotta cheese — Opt for a high-quality ricotta cheese to ensure a creamy and smooth filling. If the ricotta is too wet, drain it in a sieve before using.

Tips & Tricks

• To save time, you can prepare the pasta dough in advance and refrigerate it for up to 24 hours before rolling it out.
• Experiment with different herbs and spices to customize the filling according to your taste preferences. Basil, garlic, or even a touch of chili flakes can add an extra layer of flavor.
• Serve the Tortelli Mugellani with a simple tomato sauce or browned butter and sage for a delicious variation.

Serving advice

Serve the Tortelli Mugellani as a main course accompanied by a fresh green salad and crusty bread. Garnish with a sprinkle of freshly chopped parsley for a pop of color.

Presentation advice

Arrange the cooked tortelli on a large serving platter, ensuring they are evenly spaced and visually appealing. Drizzle a bit of olive oil over the top and sprinkle with grated Parmesan cheese. Garnish with a few fresh spinach leaves for an elegant touch.