Spinach, Parmigiano Reggiano Tortelli - Chef Recipe by Marcello Farioli

Spinach, Parmigiano Reggiano Tortelli - Chef Recipe by Marcello Farioli


Ingredients

Pasta dough:

500g flour
4 eggs
3-4 egg yolks

Spinach mix:

250g Parmigiano Reggiano
750g frozen spinach
10g garlic
70mL milk
1oog breadcrumbs
1 egg
Cottonseed oil
Salt to taste

Method

Pasta dough:

Combine all ingredients in a food processor and blitz until dough starts to crumble together.

Roll dough mix into a ball and wrap in a tea towel, allow to rest in a cool, dry place for one hour.

Spinach mix:

Finely chop garlic and fry with a drizzle of cottonseed oil.

Add frozen spinach to pan and turn heat down to low-medium. Cook spinach until there is no water left, add milk.

Once cooked down and no liquid remains, remove pan from heat and add breadcrumbs, Parmesan and eggs.

Allow mix to cool, then place in a food processor with Parmigiano Reggiano. Season with salt.

Tortelli:

Flatten pasta dough with a rolling pin. Put through a pasta rolling machine, taking it down by one notch each time (start on gear 4, then fold into gear 3, 2 and finally 1).

Place dough on a flat surface and use a round cutter to create circles of dough.

Place a small quantity of spinach mix into each dough circle and enclose by placing a second circle on top. Brush the edges with water and squeeze out any remaining air as you close each tortelli.

Cook the tortelli in a big pot of boiling water, seasoned with 20g of salt per litre of water, for about 3 minutes. Strain the pasta gently and toss in a bit of butter.

Plate and grate some Parmigiano on top to serve.

Recipe provided by I Maccheroni