Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 110 minuti |
Ingredients
| 400 g | 00 farine |
| 70 g | spinach |
| 3 | egg |
| q.b. | salt and pepper |
| 400 g | ricotta Sterilgarda |
| 180 g | grated parmesan |
Preparation
- Wash the spinach, drain it and transfer it to a saucepan with 4 tablespoons of water.
- Salt them and let them cook covered for 5 minutes.
- In a bowl, mix the flour, eggs, and spinach, then knead until you obtain a smooth dough. Add the garlic, grated Parmesan cheese, salt, and pepper.
- Wrap the dough in cling film and let it rest in the refrigerator for 45 minutes.
- Take a large bowl and mix together the Sterilgarda ricotta, grated parmesan, salt and pepper.
- Once the mixture is smooth, cover the bowl with cling film and leave it to rest in the refrigerator until the dough is ready.
- Roll out the tortelli dough until it becomes thin, then cut into 6 cm squares using a pastry wheel.
- Using a spoon, place the filling in the center of each square and seal the edges.
- Take the triangle thus formed between two fingers and bring the two outer corners together, closing them around the index finger.
- Arrange the tortelli on a floured tray.
- Cook the ravioli in plenty of salted water until they rise to the surface.
Clean the mushrooms and chop them into 1 cm cubes; do the same with the courgettes. In a pan, finely chop the garlic cloves and fry them in 8 tablespoons ...
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