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Home Flavours Traditional Recipes Pasta and rice dishes Ricotta and spinach tortelloni

Ricotta and spinach tortelloni

Tortelloni ricotta e spinaci

 

Difficulty: Medium

Ingredients: 400 g. of ricotta, 300 g. of herbs or spinach, 1 egg, 200 g. of parmesan, salt, nutmeg and parsley to taste. For the pasta:10 eggs, 1 Kg of flour. Serves 12.

Preparation: for the filling: mix the ricotta with the parmesan, the herbs boiled, dried and diced, the egg, diced parsley, salt and nutmeg. Prepare the pasta and roll it out until it is thin with a rolling pin, then divide it 6x6 cm squares. Place the filling in the center of every square and fold it over into a triangle. Finish closing up the pasta squares by wrapping them around your finger and squeezing the points of the triangle together. Boil them in salted water. Serve them with butter and sage, grated parmesan and served very hot.

Suggested white wine Sauvignon dei Colli Bolognesi DOC

Last modified Apr 07, 2015

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