[WATCH] Tortellacci with spinach and ricotta

Though quite a job, making your pasta from scratch is extremely rewarding. There is simply no comparison to the dried stuff we get at the supermarket. More so when you’re talking stuffed pasta like these tortellacci – which are basically giant tortellini – stuffed with simple ricotta and spinach and cooked in a butter and sage sauce.

Tortellacci with spinach and ricotta

Pasta

• 400g 00 flour
• 75g semolina
• 12 egg yolks
• 2 tbsp olive oil

Filling

• 200g ricotta
• 200g spinach, cooked, drained and chopped
• 100g Parmesan
• Nutmeg, freshly grated
• Salt and pepper

Butter and sage sauce

• 100g butter
• 2 cloves garlic
• Handful sage leaves
• Salt and pepper
• Handful pine nuts, toasted
• Parmesan shavings

Method

1. Make the filling by mixing together the ricotta, spinach and Parmesan.
2. Season with salt, pepper and a few scraps of fresh nutmeg and mix well. Set aside while you make the pasta.
3. To make the pasta, combine the flour and the semolina and place on a clean work surface.
4. Make a well in the centre and add the egg yolks, the olive oil and a couple of tablespoons of water.
5. Beat the eggs in the centre with a fork, slowly incorporating the flour from the sides.
6. When the mixture becomes too thick to use a fork, use your hands to incorporate all the ingredients.
7. Knead the dough for approx. 5 mins until smooth and pliable.
8. Wrap the dough in cling film and leave to rest in the fridge for 30 mins.
9. Divide the dough into 8 balls and using a pasta machine (if you have one) on the widest setting roll the dough through the machine.
10. Make the setting smaller, rolling the dough as thin as possible. If you don’t have a pasta machine use a rolling pin and make as thin as you possibly can.
11. Cut the sheets of pasta into squares and place a teaspoon of filling in the centre.
12. Join two of the corners to make a triangle shape, sealing the edges with a little bit of water.
13. Grab the two of the corners and press together with a little more water to seal.
14. To make the sauce, melt the butter with the olive oil and gentle fry the garlic for approx. 1 minute.
15. Add the sage leaves and fry until crisp. Approx. 1 more minute.
16. In a pan of salted boiling water, add the tortellacci and boil until they rise to the surface. Approx. 3 mins.
17. Remove from the water and add to the pan with the sauce.
18. Season with salt and pepper and add the pine nuts and Parmesan shavings and serve immediately. 

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    Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook.