Green spinach tortelloni with walnut sauce
Instructions
Peel, wash and boil in salted water for pasta spinach and those for the filling; strizzateli well until no longer contain water, passed twice those for Mashers.
Prepare the filling: pass through a sieve the ricotta, chopped spinach and ham.
In a bowl, mix these ingredients with grated cheese; tied with the egg yolk, flavoured with salt, pepper and grated nutmeg.
Pour the flour on a pastry Board, take the fountain, add the eggs and spinach, knead and roll the pastry.
Cut the dough into 5 or 6 square inches per side, spread on each square a little filling, then fold the dough over the filling to make a triangle.
Crush with your fingers around the stuffing for pasta, then placed between the two opposite corners of the triangle to give the final form.
Prepare the sauce: Make toast the walnuts just in hot oven, in order to more easily remove the film covering them: so pestateli fine in a mortar with pine nuts, so they become almost creamy.
Mix in the grated Parmesan, stirring constantly with a wooden spoon to add the oil to form a sauce based.
Cook the tortelloni in salted water, drain well.
and now, well, season with Walnut Sauce.
If you can add a chopped fresh parsley.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of flour
- 4 eggs
- 400 g of young spinach
- Salt
- For the filling:
- 300 g of ricotta
- 500 g of spinach
- 100 g of ham
- 50 g of parmigiano
- 1 egg
- Nutmeg
- Salt
- Pepper
- For the sauce:
- 120 g of walnut kernels
- 20 g of pine nuts
- 50 g of olive oil extra virgin
- 50 g of grated parmesan
- Salt