I Maccheroni

• 3 Jersey Rd, Woollahra NSW 2025
• 0403 478 9950403 478 995
• admin@imaccheroni.com.au
• www.imaccheroni.com.au

Follow Us

Spinach Parmigiano Reggiano Tortelli Recipe

Spinach Mix

Ingredients

Parmigiano Reggiano 250g
Spinach 750g
Garlic 10g
Milk 70ml
Bread crumbs 100g
Eggs 1
Salt to taste

Method

Chop the garlic really finely, then place in a flat large pot with a drizzle of cottonseed oil to start cooking.
Add the frozen spinach and turn heat to low-medium, cook the spinach until there is no water left. Then add the milk and cook it down as well.
Once the mix starts to become a bit dry, remove from the heat and add the breadcrumbs, the Parmigiano Reggiano and the eggs.
Cool everything down then mix in a food processor with the ricotta and check seasoning.
Add salt and pepper if need be.
Place in piping bag and you are ready to roll!

Pasta Dough

Ingredients

Flour 00 500g
Eggs 4
Egg yolks 3-4

Method

Combine everything in a food processor and blitz until it starts to crumble together.
Shape with your hand into a ball and rest for 1 hour wrapped in a cloth in a dry cool place.
Flatten the dough with a rolling pin, then put through a pasta roller machine, take it down by a notch each time until 4, then fold into 3 and roll it again until you reach gear number 1 on the pasta machine and then roll 3 times to fix the length.
Cut circle of pasta with a round cutter, place the mixture inside, then place another circle on top. Brush the edge with a touch of water on the fingertips, squeeze all the air out and close tortello.

This recipe makes about 50 tortelli.

Cook the tortelli in a big pot of hot boiling water, salted with 20g of salt per litre, for about 3 minutes. Then strain the pasta gently, toss in a bit of butter, plate, grate some Parmigiano Reggiano aged 24 months on top and serve.