Tortelloni with spinach and ricotta
Ingredients
- Chopped spinach from Hortex 1 package
- Ricotta cheese 2 packages
- Onion 1
- Garlic cloves 3
- Olive oil 1 tablespoon
- Salt, pepper
- Wheat flour 400 g
- Eggs 4
- Salt 2 pinches
Preparation
Chop the onion and garlic and lightly fry them in heated olive oil, then add the thawed and drained spinach and fry for a while. Mix the cooled filling with the ricotta cheese, season with salt and pepper to taste.
On a work surface, pour the flour with salt and make a well in the center, then crack in the eggs and add a little water, kneading everything until obtaining a homogeneous dough.
The dough is ready when it has visible air bubbles inside, which should take about 20 minutes of kneading.
Roll out the dough into a thin sheet, cut into four-centimeter squares, and place the filling in the center of each square. Finally, make triangles out of the squares, wrap them around your finger from two corners, seal and form the tortelloni.
Boil in salted, boiling water for about 3 minutes after they float to the surface. Serve with melted butter.
