Ricotta and spinach tortelli
- July 2017
- Serves 6-8
- Hands-on time 1 hour 20 min, plus resting
Known as Tortelli maremmani in Italy, this larger version of ravioli has a wide border around the filling which makes the edges good for trapping sauce.
Emiko Davies‘ traditional pasta recipe is a wonderful way to feed the whole family.
- Vegetarian recipes
- 15.4g (7.3g saturated)
- 41.7g (3.4g sugars)
If you can’t get sheep’s milk ricotta, cow’s milk ricotta is fine. Just make sure it’s firm ricotta. If it’s soft or watery, leave it to drain in a sieve lined with muslin or a clean J-Cloth over a bowl for a few hours.
Tortelli are best eaten fresh, but you can freeze them. Here’s how: blanch in boiling, salted water with a splash of olive oil for 10 seconds. Remove, drain on a damp tea towel, then lay flat on a sheet of foil. Fold up well, put in plastic freezer bags and freeze. To cook, unwrap and boil the tortelli from frozen, as in the recipe.
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