Tortelli Piacentini - Piacenza Stuffed Pasta
Recipe courtesy of Lucia Lucchini of Eataly Piacenza
For the filling:
1 kg ricotta
400 gr Grana Padano DOP
200 gr spinach, boiled, drained, and chopped
Salt, to taste
Nutmeg, to taste
For the pasta:
1 kg flour
Knead together the flour with the eggs until soft and elastic. Cover and set aside. Let rest for half an hour.
In a bowl, mix together ricotta, Grana Padano DOP cheese, salt, and nutmeg. Finally, add the spinach. Add the mixture to a pastry bag.
Roll out the pasta dough into a thin sheet. Cut into 6-cm squares with a pasta cutter or knife. On each square, place a small amount of the filling in the middle using the pastry bag. Close each tortello by pinching the pasta together on both sides to form a braid.
In a large pot, bring water to a boil, add salt, and cook the tortelli for about 2 minutes. Serve with a butter and sage sauce.