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Tortelli di Erbetta (Spinach Tortelli)

Tortelli di Erbetta (Spinach Tortelli)

Name: Tortelli di Erbetta (Spinach Tortelli)
Prep time: 60 min
Cook time: 3 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Ingredients for the pasta:; ½ kg of flour; 4 whole eggs; 3 yolks; 1 tablespoon of oil; 2 tablespoons water; a bit of salt; Ingredients for the filling:; 100 g mascarpone cheese; 700 g ricotta cheese; 70 g Parmesan cheese; 3 whole eggs; 50 g spinach leaves (boiled, chopped and seared in butter); nutmeg; pepper; salt; Ingredients for the sauce:; 50 g Parmesan cheese; sage; 150 g melted butter

January 30, 2010
Peg Kern

Nut Free
Pasta

Overview
Recipe for Tortelli di Erbetta (Spinach Tortelli)

Local products for sale on a culinary tour of Italy This month we take you to the region of Emilia Romagna for a taste of Parma, from Chef Micaela, who teaches a one-day cooking class in Parma. Parma has long been known as one of the premier food cities in Italy, It is home, after all, to such amazing ingredients as Prosciutto di Parma and Parmigiano (Parmesan). It, and the entire region of Emilia Romagna, is known for its many types of stuffed pastas, one of which you can make following this simple recipe. “Tortelli” is a sort of generic term for stuffed pasta, as you will find tortelli of different shapes.

Find out more about the Emilia-Romagna region in our video:

60 minutes
4 servings
Boil
3 minutes

Ingredients

Ingredients for the pasta:
½ kg of flour
4 whole eggs
3 yolks
1 tablespoon of oil
2 tablespoons water
a bit of salt
Ingredients for the filling:
100 g mascarpone cheese
700 g ricotta cheese
70 g Parmesan cheese
3 whole eggs
50 g spinach leaves (boiled, chopped and seared in butter)
nutmeg
pepper
salt
Ingredients for the sauce:
50 g Parmesan cheese
sage
150 g melted butter

Instructions

Pasta: Place the flour on the counter top or on a pasta board and make a well in the center. Put the other ingredients in the center, then mix all ingredients together and work the dough until the mixture is homogeneous and elastic.
Let the dough rest covered with a damp cloth or (better) in a plastic food bag.
For the filling: mix all the ingredients and season to taste.
Prepare the tortelli by rolling thin sheets of pasta, adding a small amount of stuffing to each one, and folding the pasta over and sealing the edges.
Boil the tortelli in a large amount of salted water – they will cook quickly. Serve with Parmesan cheese and melted butter with sage.