Tortelloni Ricotta e Spinaci

Fresh Egg Pasta

On a clean surface or in a large mixing bowl, create a well with the flour. Crack the eggs into the well.

Using a fork, gradually incorporate the flour into the eggs until a dough forms.

Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Filling

Blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out excess moisture. Finely chop the spinach.

In a mixing bowl, combine the chopped spinach, fresh ricotta, egg, grated Parmigiano Reggiano, nutmeg, salt, and pepper. Mix until well combined.

Pasta Preparation

Roll out the rested pasta dough into thin sheets using a pasta machine or a rolling pin.

Place small portions of the spinach and ricotta filling on the pasta sheets, leaving space between each mound.

Forming Tortelloni

Fold the pasta sheets over the filling to create a half-moon shape. Press around the filling to seal.

Cut out semi-circles around the filled portions, creating individual tortelloni.

To shape each tortelloni, bring the two corners of the semi-circle together, forming a ring. Press to seal.

Cooking

Bring a large pot of salted water to a boil.

Carefully drop the tortelloni into the boiling water and cook until they float to the surface, indicating they are done (usually 2-3 minutes).

Sauce

In a separate pan, melt butter over medium heat. Add sage leaves and let them infuse the butter until it turns golden brown.

Gently transfer the cooked tortelloni into the sage-infused butter. Toss to coat the pasta evenly.

Serving

Plate the tortelloni and drizzle with the sage-infused butter. Sprinkle grated Parmigiano Reggiano over the top.

Serve the tortelloni hot, garnished with additional Parmigiano Reggiano if desired.