Get ready to cook some delicious homemade tortelli pasta filled with ricotta, spinach and parmigiano, covered with meat sauce! Here is the typical recipe from the Maremma in southern Tuscany.

Pasta dough

Ingredients for 4 people
600 g durum wheat, 6 eggs, 1 teaspoon of salt

Recipe

• Put the wheat and the salt in the kneader bowl. Add the eggs to the wheat and activate the kneader at the minimum speed. Let it work until the mixture is smooth and homogeneous.
• Remove the dough from the bowl and wrap it in plastic wrap, then put it in the fridge for at least 30 minutes.

Tortelli Maremmani
Ingredients for 4 people
200 g pasta dough, 200 g spinach, 200 g goat ricotta cheese, 1 egg, salt, nutmeg, 50 g grated parmesan cheese

Recipe

• Stew the spinach in slightly salted water, then drain and squeeze to remove excess water, and break into small pieces.
• Sift the ricotta and put it in a bowl, adding the spinach, the grated parmesan and the egg. Season with salt and nutmeg.
• Roll out the pasta dough in a thin and rectangular sheet.
• Place the stuffing along the dough sheet in regular intervals using a teaspoon. Cover everything with a second sheet.
• Cut the tortelli (about 7 cm each side), using a serrated pastry wheel.
• Stew the tortelli in abundant salted water for 5 minutes, drain and season with meat sauce.

Buon appetito!

Source (recipe and photos): www.cookaround.com
Large image above: saporiericette.blogosfere.it