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
- For the pasta: mix all the ingredients and let the pasta rest for 20 minutes.
- For the filling: mix the whipped mascarpone, Gran Cucina and Parmesan cheese with the ricotta. Fill a pastry bag with the filling obtained.
- 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.
- For the cream: sauté 70% of the chopped spinach in olive oil. Combine Gran Cucina and blend everything. Keep warm.
- 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.
