Spinach Tortelloni with Wild Garlic and Ricotta by Slmanofficial

Ingredients

• 150g fresh spinach
• 250g pasta flour
• 2 large eggs
• 300g ricotta cheese
• 50g wild garlic, chopped
• 50g parmesan cheese, grated
• 1 lemon, zested
• 1/4 tsp ground nutmeg
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 6 fresh sage leaves
• 1 tbsp extra virgin olive oil (for serving)

Instructions

1. Blanch spinach in boiling water for 30 seconds, transfer to an ice bath, squeeze out all moisture, and blend with eggs into a smooth green paste.
2. Form a well in the flour, add the spinach-egg mixture, knead for 10 minutes until elastic, wrap in plastic, and rest for 30 minutes.
3. Wilt wild garlic in a dry pan, squeeze out excess liquid, chop finely, and combine with ricotta, lemon zest, parmesan, nutmeg, salt, and pepper.
4. Roll pasta into thin sheets, cut into squares, place a small dollop of filling in the center, fold into triangles, and join the corners to form rings
5. Melt butter in a pan over low heat, add sage and remaining wild garlic, and cook gently to infuse for 5 minutes.
6. Boil pasta in salted water for 2-3 minutes until they float, transfer directly to the butter sauce to coat, and serve with olive oil and extra parmesan.