- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus 20 minutes chilling
- Effort: medium
For the pasta dough
- 250 g '00' flour, plus extra for dusting
- 1 egg yolk
- 3 eggs
- 2 tbsp water
- 2 tbsp oil
- pinch salt
For the spinach and ricotta filling
- 400 g spinach
- 150 g ricotta cheese, crumbled
- pinch grated nutmeg
- 50 g breadcrumbs
- 75 g parmesan, grated, plus extra for serving
- 1 egg, beaten
- truffle oil, for drizzling
1. For the pasta dough: place all of the pasta dough ingredients into a food processor until the mixture resembles rough breadcrumbs. Transfer to a floured work surface and knead until the mixture forms a smooth dough. Roll into a ball, cover with cling film and chill in the fridge for 20 minutes.
2. For the spinach and ricotta filling: cook the spinach in a large pan with two tablespoons of water, for 2-3 minutes, or until wilted. Drain the spinach in a colander and squeeze out all the excess moisture with your hands. Finely chop the spinach, then place into a bowl and allow to cool.
3. Mix the ricotta into the spinach, then add the nutmeg, breadcrumbs and parmesan cheese. Season, to taste, with salt and freshly ground black pepper. Chill the mixture in the fridge until needed.
4. Roll out the pasta dough on a floured worksurface to about 2mm thick, then cut into an even number of 2cm/1in squares. Place one teaspoon of the spinach and ricotta filling into the centre of half of the pasta squares. Brush the edges lightly with beaten egg, then cover with the remaining pasta squares to make little parcels. Trim the edges with a cutter to seal and crimp.
5. Bring a large pan of salted water to the boil, add the tortellini and cook for 2-3 minutes, or until cooked (the tortellini should rise to the surface)
6. To serve, place the tortellini into serving bowls, drizzle over some truffle oil and sprinkle over some more grated parmesan.
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