Spinach pasta spirals with ricotta, mortadella and pistachios, butter and sage

A little work but delicious and rewarding filled spirals. Choose filling or plain pasta without spinach. Each spiral is a serving; these quantities made 4.

INGREDIENTS FOR 4 SPIRALS

PASTA

200 g TYPE 00 FLOUR

2 MEDIUM EGGS

40 g BOILED SPINACH

SEMOLINA FOR DUSTING

FILLING FOR 4 SPIRALS

300 g WELL-DRAINED RICOTTA

100 g MORTADELLA

40 g PISTACHIOS

50 g GRATED GRANA

SALT

PEPPER

SAUCE

50 g BUTTER

EXTRA VIRGIN OLIVE OIL

2 GARLIC CLOVES

7/8 SAGE LEAVES

GRATED GRANA

I make a flour well and blend eggs with squeezed cooked spinach, pour into the well and incorporate with a fork.

I knead by hand.

I form a ball.

I knead smooth, wrap and rest half an hour. I process mortadella, pistachios and Grana for filling.

I add ricotta, salt and pepper in a bowl.

I spatula-mix firm filling.

I roll half the dough, keeping rest wrapped, starting with wide rollers, folding, dusting and narrowing to about 2 mm.

I cut 4 rectangles 30 cm long and pipe filling down the centre, leaving a couple of cm clear at ends.

I fold and seal close to filling and seal ends.

I cut with a fluted wheel about 1 cm from filling, reserving covered trimmings.

I check seals and tightly coil the straight roll.

I firmly seal the end so it stays closed.

I arrange on semolina, then gently boil in salted water for 7/8 minutes.

I melt butter with oil, garlic and sage, carefully drain spirals into it, baste briefly and add Grana.

I serve with Grana and melted butter.