Tortelloni with Ricotta cheese and spinach with sage cream sauce

chef

Gianluca Galliera

Other Ingredients

150 g. Sheep's Milk Ricotta Cheese

150 g. Cow's Milk ricotta

100 g. Parmigiano Reggiano Cheese

q.s. Nutmeg

500 g. Fresh Eggs Pasta Dough

q.s. Salt & Pepper

50 g. Bread Crumbs

100 g. Frozen Spinach

50 ml. Heavy Cream

Serve 6

Prepare the filling by working all the ingredients in a bowl. Boil the spinach separately and pass them in the mixer. Incorporate together with the other ingredients. Roll out the fresh egg pasta dough, stuff it with the filling and shape it into a tortello. Prepare the sauce by dissolving the sage cream with the heavy cream. Cook the tortelli in boiling salted water, drain them and toss them with the sauce, add the grated Parmigiano reggiano cheese. Serve hot garnished with few fresh sage leaves.

Use gluten free flour for the pasta doug and use gluten free bread crumbs.

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