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Tortellini di Magro

Thu, 6 October 2022

Tortellini di Magro

4 PEOPLE

Ingredients:

 
FRESH PASTA: 
400 gr. “00” Flour
2 Whole eggs
3 Egg Yolks
Pinch of slat
1 Teaspoon Olive Oil
 
FILLING:
Baby Spinach, washed 250 gr
Ricotta Cheese 125 gr
Grated Parmigiano 50 gr
Salt and Pepper
Nutmeg ½
PUT IT ALL TOGETHER
1 Egg yolk (for the pasta)
Chicken Stock
Grated Parmigiano
Chopped Parsley

 

 

Method:

  1. Pour the flour on a work top; make a crater in the middle and pour in the eggs, salt and olive oil.
  2. Gently start to mix all with your clean fingers, adding a bit of flour at the time.
  3. Once all has been mixed, knead the dough for about 5 minutes then rest in the fridge for about 2 hours.
  4. Using a rolling pin, make the dough flat and start to pull it through the pasta machine, each time lowering the setting until you reach the desired thickness.
  5. Cook the spinach in a pot over medium heat; remove from the pot and squeeze them to remove excess water.
  6. Chop them and mix them with the ricotta; add salt and pepper, the nutmeg and the grated Parmigiano Reggiano. Refrigerate.
  7. Once your past is pulled to the desired thickness, cut rounds of pasta with a cutter; with a brush, put some egg yolk over half the dough, put a little nugget of spinach and ricotta in it and fold it.
  8. Once you have enough, put them in the fridge.
  9. In a medium pot, bring the chicken stock to boil, then turn down to simmer.
  10. Add the grated Parmigiano and add the tortellini; it will take about 4-5 minutes for them to cook.
  11. At that point, add the chopped parsley in the pot.
  12. The tortellini are served in a bowl, with the stock.
  13. Grate fresh Parmigiano on top and enjoy.

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