Dumplings and filled pastries
Classic Italian tortellini made by filling thin egg pasta dough with spinach and ricotta, then folding it into ring shapes. Served with a butter and sage sauce or simply with Parmesan, it makes an elegant, satisfying dish.
Knead the flour, eggs, olive oil, and salt until you have a smooth, elastic dough. Wrap it in plastic wrap and let it rest for 30 minutes.
Finely chop the squeezed-dry spinach and mix it with the lor cheese, Parmesan, nutmeg, and salt.
Roll the dough out thinly and cut it into small squares. Place a little filling in the center of each square, fold it into a triangle, press the edges to seal, and join the two corners to form a ring.
Gently boil the tortellini in salted water until they float and the pasta turns translucent, then lift them out with a slotted spoon. Heat the butter with the sage until it turns golden brown, drizzle it over the tortellini, and serve with Parmesan.
Important: Seal the tortellini edges firmly and press out any air to keep them from opening during boiling. Contains gluten, dairy, and eggs. You can freeze the uncooked tortellini on a floured tray, then transfer them to the freezer for storage; cook them directly from frozen in boiling water.
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