Tortelloni di Spinaci (Italian Name of the Recipe)


Yield: Servings 8


Ingredients:


Pasta
½ teaspoon extra-virgin olive oil
½ teaspoon kosher salt
4 cups all-purpose flour, plus more as required
6 big eggs


Filling
½ cup freshly grated Grana Padano
1 big egg, whisked
1 cup frozen spinach, thawed
1 pound fresh ricotta
8 ounces ricotta salata, grated
Freshly ground black pepper


Sauce
½ cup freshly grated Grana Padano
1½ cups heavy cream
1½ sticks unsalted butter
Freshly ground black pepper
Kosher salt

Directions:

  1. To make the pasta using your hands: Make a mound of 3½ cups of
    the flour on a countertop or big wooden board, and form a well in
    the middle. In a spouted measuring cup, combine the eggs, olive oil,
    and salt. Cautiously pour the mixture into the well, ensuring it
    doesn’t break through the sides. Use a fork to flick flour from the
    inside edges of the well into the egg mixture, mixing as you go. Stir
    in sufficient flour to make a sticky dough; then, use a bench scraper
    to mix the remaining flour into the mixture. Put in up to ½ cup of
    the rest of the flour to make a dough that will form a ball without
    clinging to your hands. (It’s okay if you don’t use all of the flour.)
    Knead until smooth and satiny, flouring your hands as you go to
    keep the dough from adhering. Cover the dough with plastic wrap,
    and allow it to rest at room temperature for an hour.
  2. To make dough in the food processor: Pulse 3½ cups of the flour
    and the salt together. Combine the eggs and olive oil together in a
    spouted measuring cup, and pour into the flour while the machine
    runs. Process until the dough forms a tender ball on the blade,
    putting in up to ½ cup of the rest of the flour if required. Run the
    dough in the processor approximately twenty to half a minute to
    knead it; it must be smooth and glossy but still flexible. Turn the
    dough onto a mildly floured work surface, and knead just a few
    times, to bring it together. Cover it using plastic wrap and allow it to
    rest 1 hour at room temperature.
  3. For the filling: Place the thawed spinach in a kitchen towel, and
    squeeze out as much liquid as you can. Finely cut the spinach, and
    put it in a big bowl. Put in the ricotta, ricotta salata, Grana Padano,
    egg, and some pepper, and mix thoroughly.
  4. Chop the dough into four equivalent portions. Keep the other pieces
    covered as you start to roll one. Prepare two baking sheets. Push the
    dough into a rectangle, and roll through the pasta machine; fold in
    half, and roll through once more. Fold the dough in three like a
    letter and roll through again, with the folded ends at the side. Repeat
    this folding and rolling multiple times, every time lowering the
    setting on the machine until you reach the second-last setting, to
    toughen and lengthen the dough. Repeat this step with the rest of the
    three pieces of dough, keeping the others floured and covered with kitchen towels while you work.
  1. Switch to the third setting on the pasta machine, and roll each piece
    through a couple of times, with the short end going in first. Reset
    pasta machine to the fifth setting, and roll the pieces through. They
    will get much longer this time, so cut each piece in half crosswise.
    You should have eight long pieces now, all around the width of the
    machine. Roll each piece once through the second-last setting.
  2. Coat rolled sheets of dough between clean kitchen towels. Work
    with one sheet of rolled dough at a time. Fill a small bowl with
    water. Use a three-inch round cutter to cut as many discs as you can
    from one strip of dough, keeping the other strips covered while you
    work. Spoon a loaded teaspoon of filling in each round. Wet the
    edges with a finger dipped in water, and fold over, making a half-
    moon; press firmly to secure the edges and press out surplus air.
    Arrange each piece around your index finger, with the filled part on
    the fingernail. Bring the two edges to meet on the front of your
    finger, and press the ends together, making a ring. Slide it off your
    finger onto a floured sheet pan. Repeat with the rest of the dough
    circles, keeping all the dough covered while you work.
  3. Bring a big pot of salted water to its boiling point for the pasta. For
    the sauce: In a big frying pan on moderate to high heat, melt the
    butter. When the butter is melted, pour in the cream and adjust the
    heat so the sauce is simmering quickly. Simmer until the sauce is
    reduced by approximately one-third, approximately six to seven
    minutes.
  4. When the sauce is almost done, cook the tortelloni. Put in them to
    the boiling water and cook until firm to the bite, approximately two
    to three minutes from the time they float. Take the tortelloni using a
    spider, and put in directly to the simmering sauce. Toss gently to
    coat the pasta with the sauce, and sprinkle with salt and pepper,
    putting in a little pasta water if it appears dry, or reducing it using
    high heat for one minute if it’s too soupy. Take the frying pan from
    the heat. Drizzle with the grated cheese, toss, and serve instantly.