With RiCcotta La Gustosa
Piacentini tortelli with ricotta and spinach
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Tortelli con la coda, filled with RiCcotta Gourmet and spinach, are a traditional first course from the culinary heritage of Piacenza.
This dish dates back to the Middle Ages in the province of Piacenza. Enjoyed throughout the year, it is traditionally served during the Christmas period. The creamy filling is wrapped in a thin layer of fresh pasta, characterised by the typical braided closure at the top and the two “tails” at the ends. An ancient preparation with an unmistakable taste, whose secret lies in passion and craftsmanship.
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Ingredients
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For the three-colour pasta
For the filling
Recipe Instructions
Start by preparing the fresh pasta by combining flour, eggs, a pinch of salt and a drizzle of oil. Knead until you obtain a smooth dough and let it rest at room temperature for about half an hour.
For the green dough, add the green cream; for the red colour, add pepper cream; for the orange colour, add tomato concentrate and saffron.
Meanwhile, prepare the filling: finely chop the previously cooked and cooled spinach, then add RiCcotta, egg, salt to taste, nutmeg if desired, and grated Grana.
Roll the dough out very thinly and cut out circles, using a pastry cutter if needed. Then close the tortelli, alternately pinching the two ends.
Then cook the tortelli in boiling water for 7 minutes and dress them to taste with butter, sage, and Parmesan, or alternatively with a mushroom sauce.