Spinach Tortelli with Ricotta and Parmigiano

Method

1. To make the Spinach Tortelli with Ricotta and Parmigiano, start with the dough. Place the spinach in a food processor together with the eggs and blend until smooth. Then add the flour and the oil and finish kneading. The fresh pasta dough is ready when it starts to form a ball in the food processor.
   
2. Transfer it to a pastry board, knead it briefly by hand to make it smooth, then wrap it in plastic wrap and let it rest for at least half an hour.
3. Meanwhile, make the filling. In a bowl, mix the ricotta with the Parmigiano. Season with a grating of nutmeg and a pinch of salt. Set aside for now.
   
4. Now take the dough, remove the plastic wrap and divide it into 3-4 pieces. Dusting with semolina or rice flour, roll out each piece with a pasta machine, starting from the thickest setting and working down, one notch at a time, to the thinnest. If you notice the dough sticking to the rollers, dust it with more flour.
   
5. Once rolled out, let the dough dry for 15-20 minutes before filling it. This way it will be easier to work with.
6. Meanwhile, make the sauce. In a skillet, heat the oil with the garlic clove. Add the Tomato Sauce and a pinch of salt and cook for about ten minutes, until it has thickened slightly. Cover and keep warm.
   
7. Using a 5 cm (2 inch) round cutter, cut as many rounds as possible from the dough. Place a teaspoon of filling in the center of each and fold in half to form half-moons.
   
8. Bring a large pot of water to a boil and cook the ravioli for 2 minutes from the moment they float to the surface. Meanwhile, pour the tomato sauce onto the plates to form a bed of sauce.
9. When the ravioli are ready, drain them and arrange them on the plates on top of the tomato sauce. Finish with grated Parmigiano, toasted pine nuts and, if you like, a few dried chili flakes, and serve the Spinach Tortelli with Ricotta and Parmigiano.     Finally, remember to download our App with exclusive content and fewer ads!