Spinach and Ricotta Tortellini
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Preparation Instructions
Ingredients For the pasta 1 bag of Italian ‘00’ pasta flour 3 eggs For the filling 260g spinach 150g ricotta Freshly grated nutmeg Egg yolk 70g parmesan |
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Method
1. To make the pasta, make a small mound of the 00 flour (approximately 300g in weight) with a well in the centre. Crack in 3 eggs and sprinkle each egg yolk with salt. This is how you calculate how much salt you need for flavouring the pasta. Working from the centre with a fork, beat the eggs, bringing in a small amount of flour at a time.
2. When the dough is solid enough to handle, knead using the heel of your hand and keep dusting with flour until it is no longer sticky. This should take about 10 minutes. Cover the dough with cling film and let it rest for 20 minutes.
3. Cut the dough in half, keeping one half still covered in cling film. Using a pasta machine, work the dough at the widest setting once and fold the top and tail pieces into the middle. Rotate to the flat side and feed through at the widest setting dusting regularly with flour. Run the dough through the runners to the second smallest setting. Do this gradually, i.e. 2 runs through on each transitional setting.
4. Dust with flour on both sides and lay on a dry surface. Cover with a tea towel. Repeat this for the other half of the dough. Leave the dough to rest for a minimum of 20 minutes.
5. For the filling, steam the spinach in the Miele Steam Oven for 2 minutes at 90ºC. Once cooked, place in a tea towel and squeeze out any excess liquid.
6. Place in a bowl and mix together with the ricotta, egg yolk, nutmeg, and freshly grated Parmesan. Add plenty of seasoning.
7. Cut the pasta into squares and cover any pasta that you are not using. Place a tsp of the filling onto one side of the pasta. Using your finger, wet two of the joining sides. Make sure you don’t make the pasta too wet as it will make the pasta harder to work with.
8. Fold the pasta in half to make a triangle and press from the centre outwards, making sure there are no air bubbles. If there are any large air bubbles it is likely to burst when cooking. Placing your finger along the centre as a guide, fold the two longest corners into the centre and press together. Dampen with a little water to hold in place.
9. Fold the pointy top over the back to create the traditional tortellini shape. At this point you can freeze them and keep for up to 3 months.
10. Boil a large pan of water. Add the tortellini and cook for 1-2 minutes just to heat through. Serve with a drizzle of olive oil and Parmesan, or a sauce of your choice.
Serves 4-6