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Cheese tortelloni in a creamy spinach sauce

with Gran Cucina for Cooking

Ingredients

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Thin egg dough for stuffed pasta

 

  • 00 flour 400 g
  • Egg whites 80 g
  • Yolks 120 g
  • Vinegar 1 tbsp

 

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Tortelloni

 

  • Thin egg pasta for stuffed pasta 500 g
  • Ricotta 600 g
  • Mascarpone 200 g
  • Gran Cucina for cooking 30 g
  • Parmesan 40 g

 

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Sauce
  • Fresh baby spinach 400 g
  • Pine nuts 40 g
  • Rocket 60 g
  • Mint leaves 1 tsp
  • Gran Cucina for cooking 80 g
  • salt
  • pepper
  • Evo oil 30
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Garnish
  • Basil

Preparation

  • 4 people
  • Very difficult level
  • 60 min
  1. For the pasta: mix all the ingredients and let the pasta rest for 20 minutes.
  2. For the filling: mix the whipped mascarpone, Gran Cucina and Parmesan cheese with the ricotta. Fill a pastry bag with the filling obtained.
  3. For the tortelloni: close the tortelloni-shaped pasta sheets, pressing lightly with your hands. If you are preparing fresh pasta, first roll the pasta thinly into squares of about 6 cm, moisten with water, stuff and close in the shape of a tortellone.
  4. For the cream: sauté 70% of the chopped spinach in olive oil. Combine Gran Cucina and blend everything. Keep warm.
  5. For the sauce: toast the pine nuts. Sauté all the herbs (including the remaining spinach) in hot oil for about 20 seconds. Then cook in abundant salted water for 4 minutes. Place the spinach sauce on the bottom of the plates. Arrange the sautéed vegetables in the center and place the tortelloni on top. Garnish with basil.