Le Ricette

Piacenza-style Tortelli

di Academia Barilla

Le ricette
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forma
PREPARATION TIME
65 min
forma
DIFFICULTY
Medium
forma
TYPE
First course


Ingredients for 4 people


For the pasta:
3 1/3 cups flour
2 eggs
1/2 cup warm water
Salt to taste
For the filling:
10 1/2 ounces spinach
10 1/2 ounces ricotta
1/2 cup Parmigiano Reggiano  grated
1 egg
Nutmeg to taste
Salt to taste
7 tablespoons butter
2/3 cup Parmigiano Reggiano grated



Ingredients


flour
ricotta
spinach

Preparation 60 minutes preparation + 5 minutes cooking

1
Prepare the filling by cooking spinach in a pot of boiling water for 2 or 3 minutes. Drain, squeeze out excess water and chop finely. Combine with ricotta, egg, cheese e a dash of nutmeg. Season with salt and pepper to taste.

2
Prepare the dough. Make a well in flour, add eggs, water and salt and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes. Roll out the dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch.

3
Cut out 2-inch squares. Place one teaspoon of filling in the middle of each square. Fold squares into triangles, turn the two corners and make a braid, or better, two long, thin tails, rolling them with your fingers. (Take one corner and fold the tip in towards the filling.

4
Holding the dough in the palm of your left hand, fold in the edge of one side with your right hand and pinch slightly. Continue, alternating sides, to form a braid. Seal the tail at the end).

5
Boil tortelli in plenty of salted water for 5 minutes. Drain and serve with melted butter and plenty of grated cheese.


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