4 medium eggs
380g flour 00 kind
150g cooked Borragine* (in alternative you can use cooked spinach)
250g of ricotta
Nutmeg to taste
1 pinch of salt
*Borragine: pick the leaves for the filling. Do use gloves (of course!) to collect them.
Flowers can be used later for ornamental purposes.
Wash the leaves in water and baking soda (a pinch). Boil them in water until the leaves will be smooth and soft. Rinse them and make sure no water remains from the cooking process. Use a blender to make a puree with the leaves.
Next, begin by making the pasta dough. Pour the flour into a work surface and make a volcano in the centre. Crack the 4 eggs into the well and stir with a fork to combine.
Once the eggs are mixed into the flour, use your hands to knead the dough until it becomes smooth and elastic (about 10 minutes).
Wrap the dough in cling wrap and let it rest for at least 30 minutes.
Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin.
Roll out the dough into thin pasta sheet, 1.5-2mm thick.
(If you have a pasta machine, divide the dough into 4 before rolling it out).
Meanwhile transfer to a piping bag (or using a tablespoon and a fork) the filling you have previously made and Pipe a small amount of filling (around a teaspoon) making lines leaving about 3cm in between them.
Cover them with the remaining half of dough, carefully press it to remove any trapped air.
Using a pasta cutter start making Tortelli into squares.
Bring a large pot of salted water to a rolling boil. Add the tortelli and cook until they start to float. Drain them and transfer to a saucepan. Use the sauce you prefer and enjoy your Tortelli! Today I have chosen a simple sauce, to leverage the taste of Borragine, using just butter and Parmigiano Reggiano.