Tortellini with Spinach and Cheese Filling and Sage Butter

For the dough, knead the durum wheat and eggs in a food processor fitted with a kneading attachment until a fairly hard dough is formed. If the dough is too dry, add another egg yolk or egg. Wrap in plastic wrap and let rest in refrigerator at least 2 hours, better overnight.

For the filling, mix the well-squeezed spinach, ricotta, grated Emmental, mozzarella cubes and grated Parmesan in a food processor and incorporate the two yolks. Season with salt, pepper and cayenne pepper. Pour into a suitable bowl, cover with plastic wrap and refrigerate until ready to process.

Dust work surface with flour. Divide the pasta dough into quarters and roll out the pieces of dough one by one with a pasta machine to form the thinnest possible pasta sheets; to do this, run the pasta sheets through the last stage of the machine a few times.

Next, cut the dough sheets to about 10 x 10 cm.

Spread small portions of the filling evenly in the bottom third along one long side of the noodle. Fold the bottom edge up over the filling, rolling the pasta sheets together like a strudel, but leaving a 2 cm margin at the end. Pinch the thin ends of the pasta together so that the tortellini close into their characteristic shape.

Boil a large saucepan of water and add salt. Pour in the tortellini and simmer for 6-8 minutes. You don’t want them to be al dente, but fairly soft. Lift out and drain.

Meanwhile, melt 12 sage leaves in a large sauté pan 3 tablespoons butter and sauté the cut up sage leaves in it until the butter foams. Remove from the heat and add the drained tortellini along with half of the grated Parmesan.

Mix and transfer to a warmed serving bowl. In the remaining butter, heat the remaining six sage leaves over high heat for 30 seconds.

Sprinkle the tortellini with the remaining Parmesan and baste with the sage butter.

Season tortellini with pepper and serve.

Preparation Tip:

Enhance the dish by adding toasted pine nuts to the stuffing or sage butter.

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