Tortelli with ricotta and spinach from Piacenza
Tortelli with ricotta and spinach from Piacenza
Fresh hand made egg pasta filled with ricotta and spinach
Tortelli from Piacenza – ingredients:
Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.
Filling 50%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0; yeast, salt), potato flakes ( dehydrated potatoes (99%), spices, salt, nutmeg.
Cooking time: 3 minutes
Tortelli with ricotta and spinach from Piacenza recipe
INGREDIENTS
For the filling:
200g spinach
250g ricotta cheese
50 g parmesan
1 egg yolk
10 g butter
1 clove garlic
nutmeg
salt and pepper q.s.
For the pasta:
300 g flour
3 eggs
1 pinch of salt
1 teaspoon of oil
PREPARATION
To make the dough, form the flour with a small fountain with a hole in the middle, break your eggs, add salt and mix with a fork by dropping gradually the flour in the center. When will begin to thicken, add the oil and continue to knead at length with your hands until you get a ball hard and smooth. Divide the dough into four pieces, put them in a sealed plastic bag and store in the fridge for half an hour.
For the filling, put the ricotta cheese to drain in a colander to make them lose the excess whey. Meanwhile, blanch the spinach for 5 minutes in boiling salted water.
In a skillet, brown the garlic in butter until it begins to foam.
Drain the spinach and saute for 5 minutes in the pan with the garlic. If necessary, add a little water to facilitate cooking. Once cooked spinach, to evaporate all the water remaining in the pan in order to dry as possible the vegetable. Remove the garlic and let cool.
In a mixer, whisk together the ricotta and Parmesan cheese, egg yolk, a generous sprinkling of nutmeg, a pinch of salt and a little ‘pepper. Add the spinach and blend until coarsely chopped mix all ingredients. Refrigerate for 10 minutes.
Roll out the dough as thin as possible, ricavandovi of squares of about 7 cm per side. Place the center of each square a teaspoon of filling, place the square of dough on hand and fold in one of the corners. Overlap the side flaps towards the center, alternating between them in order to form a kind of braid light pressure. When you reach the end of the final tortello solder paste at the “tail”. As you will form the ravioli, place them on a floured thoroughly without letting them touch each other.
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In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.
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