As I mentioned in my previous post, we took an incredible cooking class at the Corte – where we stayed in Parma. I of course was nervous b/c of my gluten aversion, but I pressed on just deciding I’d feel sick. What I didn’t realize is that their “00 flour” is so fine, so pure and unaltered that it barely affected me. Amazing! I’m moving to Italy just to be able to eat.
Alas, our recipe.
Tortellis with butter sauce. (Tortellis are just large raviolis and are more popular in Italian fine dining than their younger sibling it seems)
For the dough:
In a bowl, add:
– 1.5 tablespoons salt
– 10 eggs (try to get them at the farmer’s market- will make all the difference)
– splash of olive oil
– 4 1/3 cup (or 1000 grams) flour (try to get 00 if you can)
Mix together with a hand held mixer or in your upright Cuisinart for 10 minutes.
Pull dough out and begin to hand knead the dough. Once it’s kneaded thoroughly let it rest in the fridge for one hour.
While the dough is chilling, time to make the filling. yum!
In another bowl, mix together the following with a spoon:
– 4 cups ricotta cheese
– Two packages of cooked spinach (it’s up to you how much you add really). We cooked fresh spinach from the garden – about 6 cups.
– one egg
– Parmasan to your liking
– Pinch of nutmeg
– Salt to taste
When dough has cooled for an hour, take it out and run it through your pasta maker. This will properly flatten your dough. The best are the handheld ones that you crank but I know they can be costly. I dream of owning the upright Cuisinart with the pasta attachment.
Once flattened, place dough on lightly floured surface. Cut your dough in half so you have a top and a bottom layer. Using two spoons or a small scooper, place a filling of ricotta/spinach mixture every 6 inches or so (you judge) on the bottom layer. Then using egg wash or just water, brush a square around each pocket of filling. Place your top layer on top and press down to seal. Using a cutter, cut out your tortellis.
Serve with melted butter and parm.
Pass out from euphoria.