Tortellini stuffed with wild spinach

03/03/2013 - A recipe from our Dutch colleague Sigune!

Ingredients for 4 people:

- 500 g wheat flour 00 "Molino Spadoni"
- 4 eggs
- Salt "Oro di Sicilia"
- Vegetable broth "Arconatura"
- Wild Spinach
- Ricotta "Sapori del Sud"
- parsley
- Parmigiano Reggiano
- "Extra Virgin Olive Oil" Frantoio Franci "
- Barolo "Prunotto"

Articolo tratto da: Sigune for OIP

A recipe from our Dutch colleague Sigune!

Ingredients for 4 people:

- 500 g wheat flour 00 "Molino Spadoni"
- 4 eggs
- salt "Oro di Sicilia"
- Vegetable broth "Arconatura"
- Wild Spinach
- ricotta "Sapori del Sud"
- parsley
- Parmigiano Reggiano
- "Extra Virgin olive Oil" Frantoio Franci "
- Barolo "Prunotto"

Place the flour on a work surface and put the eggs in the middle. With your hands knead a firm, smooth and soft dough. If necessary, add some water.

Wrap the dough with foil and let it rest for an hour in the fridge.

Finely chop the parsley and grate the Parmesan. Cook the spinach and then squeeze out the water. Finely chop the spinach and mix it with the parsley and Parmesan

Roll out the dough with a pasta machine and cut into 10 x 10 cm squares. Put into each piece a spoon of spinach and a spoon of ricotta. Shut the tortellini firmly. The tortellini must be closed tightly so that no water can enter during the cooking.

Cook the tortellini in plenty of boiling broth. When the tortellini are cooked, serve them with the broth and season with a little olive oil and Parmesan.

Recommended wine: Barolo "Prunotto"