Tortelli with butter and gold

Type of recipe: First courses

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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 . . . >>>

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 butter and the tomato sauce, which has been previously prepared and thickened to the right point.