The tortelli verdi (green tortelli), called TORTELLONI in Modena, are a typical dish of Emilia Romagna’s cuisine. It is a filled pasta, dating back to the Middle Ages , born as a dish of the country tradition for the feast. Nowadays the recipe is known to us with different variables of composition of pesto, which always includes the combination of ricotta and Parmesan cheese with spinach or chard. For the preparation of this recipe we use a special product, which is the ricotta of Cinghianello, a village that is part of the district of Polinago, located on the hills of Modena. Of course the pastry for the pasta is made by hand and rolled out by our expert “sfogline”.
Recipe for 4 people:
For the pastry:
300 grams of flour durum wheat semolina
4, 5 egg yolks at room temperature
Pour the flour on the pastry board and dip the yolks in the center knead energetically until the dough is elastic and easy to work.
For the filling:
400 grams of ricotta of Cinghianello
400 grams of fresh spinach weds
120 grams Parmigiano Reggiano
Salt and nutmeg q.s.
Sear the spinach washed in clarified butter with a clove of garlic, salt and nutmeg.
Let the spinach cool down to room temperature, then chop them finely and mix them with ricotta and Parmesan. Let it rest while you prepare and roll the pastry, then proceed to the realization of tortelli.
There are many different shapes: rectangle, crescent-shaped, braided in Piacenza, square…
We will close the realizing first of all squares of 5 or 6 cm for every side, putting a bit of filling in the center, then we close the square in order to form a rectangle and we turn and put together the vertices of the longer side, as we do for the realization of the classic tortellini.
For the condiment:
Also for the condiment there are a lot of different variables in Emilia Romagna’s cuisine:
tomato sauce, meat sauce, melted butter and sage.
We use melter butter, toasted almonds and Parmesan, directly on the portion, ready to be served!
Enjoy your meal!