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Tortelloni Spinach and Ricotta

Ingredients (filling)

250g fresh spinach leaves
125g ricotta
50g parmesan cheese
Pinch of salt and pepper
Pinch of nutmeg

Method

1. Pan-fry the spinach leaves until they are tender.
2. Once they’re cooked, chop them finely.
3. In a large bowl combine the spinach, ricotta, parmesan, salt, pepper and nutmeg, and mix well.

Ingredients (pasta dough)

3 medium eggs
300g wheat flour
300g durum wheat
Pinch of salt

Method

Making the pasta dough

1. Place the flour on a board or in a bowl.
2. Make a well in the centre and crack the eggs into it. Add the salt.
3. Beat the eggs with a fork until smooth.
4. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until everything is combined.
5. Knead the mixture until you have nice and soft dough.
6. Roll the pasta in the traditional way (using a rolling pin) or using a pasta machine until you obtain flat dough (1.5-2mm thickness).

Folding the tortelloni

1. When the dough is flat-ready, cut some circles (a small size cup can help you to have the perfect shape).
2. Put a spoonful of filling on the centre of each circle
3. Fold each circle in half and then fold backwards, bringing the two ends together in a tortelloni shape.
4. Once ready, cook the pasta in salted boiling water for 3-4 minutes.
5. Serve with your homemade pesto sauce

Genoan Pesto Sauce Recipe

Ingredients

1 clove of garlic
A pinch of salt
Half glass of olive oil
1 spoon of pine nuts
6 spoon of parmesan cheese
2 spoon of pecorino cheese
50 g of basil

Method

1. Trim, mince and chop all the ingredients together.
2. Once you obtain the consistency of a sauce, you’re ready to go!
3. Serve with your homemade pasta.

For more information about handmade pasta and more great recipes, check out La Tua Pasta online.