Spinach and ricotta Tortelloni
chef Stefano Brandoli
Gruppo8, Modena
“ Il Balsamico, Oro Nero di Modena”, Artioli 1899Method
For the pasta: knead in a kneading machine the flour, the eggs and a pinch of salt.
For the dough: simmer the ricotta, add the spinach previously scalded, salt, Parmigiano Reggiano and nutmeg. Then, stir until the mix is well blended. Roll out the dough on a cutting board with a bit of flour, cut in shapes of 8 cm and put the filling with a fork, then fold firmly the dough. Cook in salty boiling water. Drain and stir-fry with butter and sage.
Serve with Parmigiano Reggiano cheese, embellishing the plate with a drizzle of Balsamic Vinegar of Modena.