Antica Osteria al Cavaliere Nero
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 400g flour
  • 2 eggs
  • 1 pinch salt
  • warm water

For the filling

  • 300g spinach or baby chard
  • 200g grated hard-grain cheese
  • 2 whole eggs
  • 1 pinch salt
  • nutmeg

For the sauce

  • butter and sage

Tortelli with butter and sage

Handmade fresh pasta

Type of recipe: First courses


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Preparation method:

For the pasta: Prepare the pasta by kneading together the flour and eggs, a pinch of salt and a little warm water. Roll out until fairly thin and cut firstly into strips about 7-8 cm wide and then into diamond shapes.

For the filling: Boil 300g spinach, drain, squeeze well and chop finely. Add the Ricotta cheese, hard-grain cheese, eggs, salt and nutmeg. Mix together well to obtain a firm mixture. Put a little filling on each pasta shape and close, starting from one corner to form a plait. Boil the tortelli in plenty of boiling salted water and as soon as they come to the top, drain and season with melted butter, sage and grated cheese.



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