Ingredient

1 cup 00 soft wheat flour (Gran Mugnaio)

2 cups 00 semolina flour (Gran Mugnaio)

3 large eggs, 1 egg yolk

5 oz. fresh spinach

8 oz. Mascarpone cheese

1/4 cup Parmigiano Reggiano, grated

1/4 tsp. salt

4 tbsp. salted butter

2-3 tbsp. Ricotta Salata, shredded (Manouri is a great alternative; grated Parmigiano will work just fine too!)

Directions

Pasta Dough:

Add both types of 00 flour to a bowl and mix together. Create a well and add the 3 eggs and 1 yolk. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Knead the dough for about 10 minutes. Wrap the dough in saran wrap and let rest for a minimum of 1 hour. The dough can be made ahead of time and rest overnight as well.

Spinach & Mascarpone Tortelli:

To blanch your spinach, bring a pot of water to a boil, add the spinach and fully submerge for about 30-40 seconds. Remove using a strainer and submerge directly into a bowl of ice water. Remove spinach from ice water and drain. This process will brighten the color of the spinach.

Add the blanched spinach to a food processor along with Mascarpone cheese, Parmigiano Reggiano and salt. Blend until creamy and smooth. Add more salt to taste. Set aside and let chill in the fridge.

After the dough has rested, flour your workspace and divide the dough into 4 even pieces. Roll out your pasta dough into thin sheets using a pasta roller (I used a 7 on the KitchenAid pasta roller attachment).

Cut your pasta sheets into about 3.5 - 4 inch squares, placing a dollop of the filling in the center of each. Shape your tortelli and place on a floured baking sheet.

Bring a pot of water to a boil, add plenty of salt. Add your tortelli and cook for about 2-3 minutes until they begin to float to the top and are fully cooked.

While the tortelli is cooking, add 2 tbsp. butter to a pan (I use about 2 tbsp. of butter per serving of pasta). Brown your butter over medium-low heat until it begins to bubble, stirring until it becomes golden brown in color. Be careful not to burn.

Drain your pasta and add to pan with brown butter. Toss and plate. Top with grated Ricotta Salata and serve.

Spinach & Mascarpone Tortelli

Inspired by Misi

Ingredients

1 cup ‘00’ soft wheat flour (Gran Mugnaio)
1 cup semolina flour (Gran Mugnaio)
2 large eggs, 1 yolk
5 oz. fresh spinach
8 oz. Mascarpone cheese
¼ cup Parmigiano Reggiano, grated
¼ tsp. salt
4 tbsp. butter, salted
4 tbsp. Ricotta Salata, grated

Directions

Pasta Dough:

In a bowl, mix together the two types of flour and create a well. Add in your eggs and yolk. Using a fork, whisk the eggs, slowly bringing in the flour to form your dough. Once the dough has formed, knead for about 10 minutes. Wrap in plastic wrap and let rest for a minimum of one hour. The dough can be made ahead of time and rest overnight.

Spinach & Mascarpone Tortelli

To blanch your spinach, bring a pot of water to a boil and fully submerge your spinach for 30-40 seconds. Remove using a strainer and submerge directly into a bowl of ice water. Remove from the ice water and let drain. This process will brighten the color of your spinach.
In a food processor, combine the blanched spinach, Mascarpone cheese, Parmigiano Reggiano and salt. Blend until smooth, adding more salt to taste. Set aside and refrigerate until you’re ready to make your tortelli.
After your dough has rested, divide into 4 even pieces and roll out into thin sheets. (I use a 7 on the KitchenAid pasta roller attachment).
Cut your pasta sheets into about 3.5-4 inch squares, placing a dollop of the filling in the center of each square. Shape your tortelli and place on a floured baking sheet.
Bring a pot of water to a boil, add plenty of salt. Add your tortelli and cook for 2-3 minutes until it begins to float to the top and is fully cooked.
Meanwhile, add 2 tbsp. butter (I used 2 tbsp. butter per serving of pasta) to a pan and brown your butter over medium heat until it begins to bubble, stirring continuously. Make sure not to burn!
Drain your tortelli and add it to the pan with the brown butter. Toss and plate. Top with grated Ricotta Salata and serve.