Spinach tortelli with ricotta, mortadella and pistachios, butter and sage

Tortelli filled with ricotta, mortadella and pistachios: a very versatile, fragrant filling. These tortelli can also be frozen and served with various sauces or simply butter and sage. A rich dish sure to be a success: try it, it is worth it!

INGREDIENTS FOR 30 PIECES

250 g TYPE 00 FLOUR

2 LARGE EGGS

40 g BOILED SPINACH

SEMOLINA TO DUST

FILLING

250 g RICOTTA

100 g MORTADELLA

40 g PISTACHIOS

50 g GRATED PARMESAN

SALT

PEPPER

SAUCE

BUTTER

EXTRA VIRGIN OLIVE OIL

SAGE

1 GARLIC CLOVE

I make dough as on the blog: flour well, eggs blended with cooked squeezed spinach, fork-incorporate then knead smooth, wrap and rest half an hour.

I blend ricotta, mortadella, pistachios, cheese and salt and pepper to firm filling.

I divide and flatten dough, semolina-dust and pass folded through rollers that I gradually narrow for sheets a couple of mm thick.

I cut 8 cm discs and add generous filling.

I fold halfway, expel air and moisten edges if dry.

I seal with a tool or fork tines.

I arrange to dry with semolina above and below.

Choose tomato sauce or melt butter with oil, garlic and sage.

I boil tortelli in salted water for 5/6 minutes, drain and toss in butter.

I plate with cheese and melted butter.

I freeze portions of 5 separated with paper and cook frozen, counting time from boiling.