Ristorante Rio Verde
Ingredients and quantities

Quantities for 8 people:

For the pasta

  • 400g flour
  • 2 whole eggs
  • water
  • salt

For the filling

  • 300g spinach
  • 200g fresh cow’s milk Ricotta
  • 40g hard-grain cheese
  • 1 egg
  • salt
  • nutmeg

Tortelli “with tails”

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

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Preparation method:

For the filling: Boil the spinach, drain and squeeze to remove excess water. Chop finely using a crescent-shaped chopping knife and mix with the Ricotta, egg, grated cheese, salt and a pinch of nutmeg.

For the pasta: Prepare a traditional fairly thin pasta and cut into strips about 8 cm wide; then cut into lots of diamond shapes. Place a little filling on each pasta shape, put the pasta on the palm of your left hand and with your right hand, starting from one corner, close to form a plait. Cook the tortelli in boiling salted water and serve with melted butter and a few sage leaves.

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