Servings: people
Tortelli with sage, spinach, and ricotta (Enzo Ferrari's favorite dish?)
If you want to impress your guests with a delicious and authentic Italian dish, which was also one of Enzo Ferrari's favorite dishes, then our recipe for tortelli with spinach/ricotta filling fried in butter and sage is a perfect option!
Equipment
- 1 Pasta Machine (Option 1)
- 1 Rolling Pin (Option 2)
Ingredients
Pasta Dough
- 3 pcs. Egg
- 300 gram Flour Preferably 2/3 Tipo 00 and 1/3 durum wheat flour
- 3 gram Salt
Fill
- 150 gram Spinach
- Salt and Pepper
- 250 gram Ricotta
- 35 gram Parmesan
- 1 gram Lemon Zest grated
- Salt and Pepper
Sage Butter
- 250 gram Butter
- 20 pcs. Sage Leaves
Instructions
Dough
- Pour the flour out onto a kitchen counter
- Create a well in the center with the back of a spoon
- Crack the eggs into the well and add salt on top of them
- Use a fork to whisk the eggs while gradually pushing the flour into the eggs
- When you can no longer knead it together with the fork, use your hands
- Knead until the dough is smooth, using the heel of your hand where you have the most strength. You can test by rolling it into a ball; if you stretch it and the dough doesn't "break," it's ready.
- Place the dough in a bag or leave it covered in the refrigerator for 20-30 minutes.
- Divide the dough into 3-5 pieces and roll it out. You can do this with a pasta machine or a rolling pin.
Filling
- Rinse the spinach and dry it well with a clean tea towel.
- Place it in a dry pan over medium-high heat (8 out of 14 on my stove) with salt and pepper.
- After a few minutes on the pan, it should be drained of liquid.
- Put them in a muslin cloth/tea towel or a sieve and press well to extract the liquid.
- Chop the spinach and place it in a bowl with ricotta and freshly grated Parmesan and lemon zest.
- Put the mixture in a piping bag, and it's now ready to become tortelli along with your pasta dough.
Tortelli
- Use a pastry cutter or a ravioli cutter to cut squares about 3.5-4 cm on each side.
- Place a small dollop of filling on each pasta sheet.
- Fold the dough and press the edges together to seal the tortelli.
- Repeat until all filling and dough are used.
Cooking
- Bring water with 15 grams of salt per liter of water to a boil. When it reaches a rolling boil, the water is ready.
- Add the tortelli and cook for about 2-3 minutes, or until they rise to the surface and are tender.
- Drain the tortelli slightly and put them directly into the sauté pan with sage butter.
Frying
- Add butter to a large, heavy-bottomed sauté pan.
- Add the sage leaves to the butter.
- Let the butter foam up, then let it cook for an additional 5-7 minutes.
- It should brown to bring out the lovely nutty aromas.
- Transfer the pasta directly from the pot into the browned sage butter and serve immediately.
Serving
- Grate some fresh Parmesan on top and grind some pepper as well.
- Enjoy.