Spinach and ricotta tortelli with burnt butter and sage
An elegant dish that will please any guest.
For the pasta:
• 175g flour
• 1 egg
• 1 egg yolk
For the filling:
• 1 kg ricotta
• 2 kg frozen spinach
• 30g garlic
• 400g parmesan
• 200 ml milk
• 300g breadcrumbs
• 4 eggs
• 1 handful of salt
• Salt and pepper, to taste
For the sauce:
• Sage leaves, coarsely chopped
• Grated parmesan, to garnish
1. To make the pasta, mix all of the ingredients together with your hands and then gently knead until it forms a smooth dough. Wrap in a cloth and set aside in cool conditions for an hour.
2. Finely chop the garlic with the salt, then place in a large pot with a drizzle of olive oil and start cooking.
3. Add the frozen spinach and cook over low/medium heat until all of the water has evaporated. Add the milk and cook until evaporated.
4. Once the mixture has a dry consistency, remove from the heat and add the breadcrumbs, parmesan and eggs. Stir to combine. Set aside to cool.
5. Once cool, blend the mixture in a food processor with the ricotta. Season with salt and pepper to taste.
6. Place the mixture in a piping bag.
7. Take small pieces of the dough and roll each one out with a pasta machine to obtain thin and smooth sheets of pasta.
8. With a pastry cutter, cut the sheets into squares measuring 4x4 cm.
9. Pipe some filling onto the centre of each square.
10. Fold each square over to create a triangle and press well on the edges to seal. If the pasta is dry, brush the edges with a little water.
11. Fold the sides of each triangle inwards and press the corners together to create the tortelli.
12. Bring a pot of salted water to the boil and cook the tortelli for around 3 minutes or until they float to the top. Drain.
13. Meanwhile, melt the butter in a pan over medium heat until it has an amber colour, then add the sage leaves and stir.
14. Toss the tortelli through the sauce.
15. Garnish with grated parmesan and serve.