Spinach and ricotta tortelli

I often make tortelli and ravioli with various fillings. I made these with ricotta and spinach, then froze them to use when needed. I had a little pasta left over and some cooked aubergines, so I blended those with Parmesan and made more tortelli. When serving, I dress them with butter and sage or tomato sauce. I used a special mould for the spinach ones.

Dressed with tomato and basil.

INGREDIENTS FOR ABOUT 30 TORTELLI

PASTA

100 G TYPE 00 FLOUR

100 G REMILLED SEMOLINA

2 EGGS

FILLING

200 G RICOTTA

100 G COOKED SPINACH, SQUEEZED DRY

30 G GRATED PARMESAN

SALT

PEPPER

I put the two flours on the work surface, make a well and add the lightly beaten eggs.

I start incorporating the flour gradually with a fork, then use a scraper and finally my hands, kneading for a long time.

I form a ball and leave it to rest for half an hour or longer. As I did not use it immediately, I vacuum-sealed it and put it in the fridge; if using it straight away, half an hour is enough.

Meanwhile I prepare the filling. I chop the spinach I had cooked and squeezed very dry, put it in a bowl, and add the well-drained ricotta, salt and pepper.

I add the grated Parmesan and mix well. The filling should be firm.

I put the filling in a piping bag and take the pasta dough, cutting off half and keeping the rest covered with cling film so it does not dry out.

I pass it through the rollers at their widest setting, then fold it in three and pass it through again.

I gradually narrow the rollers, passing the sheet through until smooth and a few mm thick. I dust the mould with semolina, along with the side of the pasta that will touch it.

I place the sheet on the mould and press lightly into the hollows, taking care not to tear it, then fill the hollows with filling.

I cover with another sheet, pressing firmly with my hands and then rolling over it with a rolling pin.

I turn it over and remove the excess pasta, using a fluted pastry wheel if needed.

I separate the tortelli and place them on the work surface dusted with semolina. I then put them in a box with baking parchment between each layer and froze them.