Tortellini Ripieni Di Mozzarella E Spinaci

by Editorial Staff

Summary

Prep Time 2 hrs
Total Time 2 hrs
Course Side Dish
Cuisine European
Servings (Default: 1)

Ingredients

For the dough: (pasta dough)

  • 300 g flour (durum wheat flour) or durum wheat semolina
  • 2 egg (s)
  • 2 egg yolks
  • 1 tablespoon olive oil
  • some water as needed
  • 1 teaspoon salt, more or less as needed

For the filling:

  • 500 g spinach (frozen), alternatively correspondin amount fresh spinach
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 4 tablespoon cream, fresh
  • 150 g mozzarella
  • 4 tablespoon parmesan (Parmiggiano), grated
  • 30 g pine nuts
  • 1 clove garlic, chopped or pressed
  • 1 egg (s)
  • some nutmeg, freshly grated
  • a bit salt
  • some pepper, black and green, mixed
  • some flour (durum wheat flour) or durum wheat semolina to roll out
Tortellini Ripieni Di Mozzarella E Spinaci
Tortellini Ripieni Di Mozzarella E Spinaci

Instructions

  1. For the pasta dough, place the durum wheat flour on a work board and make a well in the middle. Put the eggs, egg yolks and salt in there and work them inside out to form an elastic dough. If the dough is too firm, add a little water. Finally, work in the olive oil, shape the dough into a ball and refrigerate for at least 1 to 2 hours (I usually leave it in the refrigerator overnight).
  2. For the filling, chop the spinach, squeeze it and toss it gently in the butter. Add the flour and stir in well. Deglaze with the cream and let it thicken. When the mixture has cooled down but is still warm, pick the mozzarella and add it with the Parmiggiano. Also add the garlic clove, finely chopped or pressed through the press, and the egg. Lightly toast the pine nuts without oil, then chop and mix in. Season to taste with the other ingredients for the filling and mix well.
  3. Roll out the pasta dough thinly or put it through the pasta machine (up to level 3). Cut out 6 cm circles, place 1/2 to 1 teaspoon of the filling on each circle and form tortellini out of them.
  4. Spray the leftover dough with a little water again, knead well and roll out again. Continue like this until the batter is used up.
  5. Simmer in plenty of hot salted water in portions for about 4 - 6 minutes (depending on the desired bite).
  6. The filling is also suitable for ravioli, agnolotti and other filled pasta shapes. A light cream sauce, mushroom sauce or Riesling saffron sauce or just a little good olive oil and Parmiggiano go well with it.
  7. This amount of ingredients is enough for about 150 finished tortellini.

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