By chef Stefano Brandoli
“Gruppo 8”, Modena
From the book “Il Balsamico, Oro Nero di Modena – The Black Gold of Modena”, published by Artioli 1899A

Ricotta and spinach tortelloni
-Pasta:
300 g flour
3 fresh eggs
Pinch of salt
-Filling:
150 g spinach
250 g ricotta
1 egg yolk
60 g Parmigiano Reggiano
-To finish:
Butter
Parmigiano Reggiano
Drops of Traditional Balsamic Vinegar of Modena P.D.O.
Prepare the pasta
Mix the flour, eggs and a pinch of salt in a stand mixer until you have a smooth, even dough. If necessary, knead by hand for a few minutes to improve the consistency.
Prepare the filling
Strain the cow milk ricotta into a large bowl to remove any lumps and make it more creamy.
Parboil the spinach, strain well to remove any excess water and finely chop. Add to the strained ricotta.
Add salt, grated Parmigiano Reggiano P.D.O. and a grating of nutmeg. Stir thoroughly until fully combined.
Prepare the ravioli
On a chopping board lightly dusted with flour, roll out the pasta into a thin sheet using a rolling pin.
Cut the sheet into squares of around 8 cm per side. Spoon a small amount of the filling into the middle of each square.
Fold each square over on itself to form a triangle and push down the edges to seal. Check the edges are well sealed so the filling doesn’t come out when they are cooked.
Cook the ravioli
Cook the ravioli in plenty of boiling salty water. When they float to the surface, the ravioli are ready. Drain using a slotted spoon.
In a frying pan, melt lots of butter with a few sage leaves. Sauté the ravioli in the butter until nicely dressed and slightly golden.
Plating
Arrange the ravioli on the plates and sprinkle with grated Parmigiano Reggiano P.D.O.
Garnish with a drizzle of Traditional Balsamic Vinegar of Modena P.D.O.
Buon appetito!