Ristorante La Chiesaccia
Ingredients and quantities

Quantities for 8 people:

For the filling

  • 1kg mixed Ricotta cheese
  • 400g grated PDO Parmesan cheese matured 36 months
  • 1 egg
  • 1 clove garlic, finely chopped
  • ½ nutmeg
  • salt and pepper

For the pasta

  • 700g flour
  • 5 eggs
  • 400g sieved spinach leaves

For the tomato sauce

  • 2.5kg peeled tomatoes
  • 5 carrots
  • 1 celery stalk
  • 2 medium onions
  • salt and pepper
  • olive oil

For the dressing

  • 1 knob butter
  • homemade tomato sauce
  • meat stock, for cooking
Accompanying wines:
Sparkling Colli Bolognesi DOC Pignoletto

Tortelli with butter and gold

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the filling: mix all the ingredients together and season with salt and pepper to taste. Add more Parmesan cheese if required.

For the pasta: place the flour on a pastry board and make a well in the centre. Add the eggs and spinach. Knead together and then cover with a cloth and rest for about 30 minutes. Roll out the pasta not too thinly and cut into squares measuring approx. 6x6 cm. Fill each square with plenty of filling as the parcels should be quite large. Fold into a triangle and join the furthest tips to form the tortelli.

For the tomato sauce: cut the vegetables (carrot, celery and onion) into juliennes and then sauté them in a little olive oil until the onion is browned. Add the peeled tomatoes and cook over a low heat for about 2 or 3 hours. Season with salt and pepper to taste and a little sugar if the sauce tastes acidic. Lastly, sieve through a manual vegetable mill.

Cook the tortelli in boiling stock and then place in a frying pan with a knob of b . . . >>>



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