Ricotta and Spinach Tortelloni with Butter and Truffle

Ingredients:

For the fresh pasta:

  • 300 g of 00 flour
  • 3 fresh eggs

For the filling:

  • 250 g of fresh ricotta
  • 200 g of boiled and squeezed spinach
  • 50 g of grated Parmigiano Reggiano
  • Salt and pepper to taste
  • Nutmeg to taste

alternatively

  • Tortelloni di Ricotta by Lina Sapori e Delizie that you can order here 
  • 125 g of butter (if you want to give a special touch use the Lina Sapori e Delizie truffle butter )

For the dressing:

  • 80 g of truffle butter Lina Flavours and Delights
  • Grated Parmigiano Reggiano (to taste)

For a special touch:

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

Preparation;

  1. Preparation of fresh pasta:

    • Place the flour in a fountain shape on a pastry board. Break the eggs into the center and start kneading until you get a smooth and elastic mixture
    • wrap the dough in cling film and let it rest for at least 30 minutes.

  2. Preparation of the filling:

    • finely chop the spinach and mix it with the ricotta, the Parmigiano, a pinch of salt, pepper and a grating of nutmeg. Taste and adjust the flavors.

  3. Preparation of tortelloni:

    • roll out the fresh pasta into thin sheets. Cut it into squares of about 6-7 cm on each 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 plenty of salted water to the 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. Carefully drain the tortelloni and transfer them to the pan, tossing them with the butter to flavor them.

  6. Presentation:

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

Advice:

  1. you can prepare the tortelloni the day before and store them in the refrigerator. Cook them immediately to maintain the freshness of the dish
  2. put plenty of cold water in a pan on the stove and bring it to the boil, add salt and throw in the tortelloni
  3. While the tortelloni are cooking, melt the butter very slowly in a pan
  4. if you use black truffle , when the butter is completely melted, add a little truffle by grating it with the truffle slicer
  5. Drain the tortelloni al dente and throw them into the pan
  6. sauté the tortelloni adding a little cooking water
  7. put the steaming tortelloni on the plates and grate more truffle
  8. if you use white truffle, do not cook it in a pan: put it directly on the tortelloni after plating them
  9. To enhance the flavour and aroma of the truffle, you can heat the plate on which you will serve the tortelloni
  10. consume the seasoned tortelloni immediately: you cannot preserve or freeze them.

      Truffles, the hidden jewel of the earth, are the secret that transforms every dish into an extraordinary experience and for this reason they are one of the most appreciated and prized ingredients. White truffles are available from October to approximately mid-December: rare and precious, they release an unmistakable and enveloping aroma, with refined notes that recall mature cheese and sweet garlic, making them the absolute protagonists of gourmet cuisine. Black truffles are available more or less all year round: more delicate and with a less intense aroma , they add depth to flavours, perfect for recipes that require light cooking. A natural luxury to be savored. Both give a touch of elegance and uniqueness to every dish.

      Enjoy your meal!