Ricotta and Spinach Tortelloni with Butter and Truffle

Ingredients:

For the fresh pasta:

• 300 g 00 flour
• 3 fresh eggs

For the filling:

• 250 g fresh ricotta cheese
• 200 g boiled and squeezed spinach
• 50 g grated Parmesan cheese
• Salt and pepper to taste
• Nutmeg to taste

Alternatively

• Ricotta and spinach tortelloni Lina Sapori e Delizie 
• 125 g butter (for a special touch, use truffle butter Lina Sapori e Delizie)

For the sauce:

• 80 g truffle butterbyLina Sapori e Delizie
• Grated Parmesan cheese (to taste)

For a special touch:

• white truffle (from October to December) or black truffle from Lina Sapori e Delizie

Preparation:

1. Preparing the fresh pasta:
   • Mound the flour on a pastry board. Break the eggs into the center and start kneading until you get a smooth and elastic dough.
   • Wrap the dough in plastic film and let it rest for at least 30 minutes.
2. Preparing the filling:
   • Finely chop the spinach and mix it with the ricotta, Parmesan, a pinch of salt, pepper, and a grating of nutmeg. Taste and adjust the seasoning.
3. Preparing the tortelloni:
   • Roll out the fresh pasta into thin sheets. Cut it into squares of about 6-7 cm per side.
   • Place a teaspoon of filling in the center of each square. Fold into a triangle, sealing the edges well, then join the ends to form the tortelloni.
4. Cooking:
   • Bring a large pot of salted water to a boil. Cook the tortelloni for 3-4 minutes, until they float to the surface.
5. Seasoning:
   • In a pan, melt your truffle butter over low heat. Gently drain the tortelloni and transfer them to the pan, mixing them with the butter to flavor them.
6. Serving:

• • Serve the tortelloni hot, sprinkled with grated Parmesan cheese. You can add a grating of fresh truffle for a special touch, if available.

Tips:

1. You can prepare the tortelloni the day before and store them in the refrigerator. Cook them just before serving to maintain the freshness of the dish.
2. Put plenty of cold water in a pot on the stove and bring it to a boil. Add salt and then add the tortelloni.
3. While the tortelloni are cooking, slowly melt the butter in a pan.
4. If using black truffle, when the butter is completely melted, add some truffle by grating it with a truffle slicer.
5. Drain the tortelloni al dente and transfer them to the pan.
6. Sauté the tortelloni, adding a little cooking water.
7. Place the steaming tortelloni on plates and grate more truffle.
8. If using white truffle, do not cook it in the pan: place it directly on the tortelloni after plating them.
9. To enhance the flavor and aroma of the truffle, you can warm the plate on which you will serve the tortelloni.
10. Consume the seasoned tortelloni immediately: you cannot store or freeze them.

Truffle, a hidden jewel of the earth, is the secret that transforms every dish into an extraordinary experience, and for this reason, it is one of the most appreciated and prized ingredients. The white truffle is available from October to mid-December: rare and precious, it releases an unmistakable and enveloping aroma, with refined notes reminiscent of aged cheese and sweet garlic, making it the absolute star of gourmet cuisine. The black truffle is available, more or less, throughout the year: more delicate and with a less intense aroma, it adds depth to flavors, perfect for recipes that require light cooking. A natural luxury to savor. Both add a touch of elegance and uniqueness to every dish.

Enjoy your meal!