serves 6-8<\/p>\n
\n\t\t\t\t\t\t4 cups sifted plain flour
\n\t\t\t\t\t\t2 eggs<\/p>\n
\t\t\t\t\t\t400 g spinach
\n\t\t\t\t\t\t100 g cottage cheese
\n\t\t\t\t\t\t100 g Parmesan cheese, grated
\n\t\t\t\t\t\t1 egg
\n\t\t\t\t\t\t200 g ricotta cheese
\n\t\t\t\t\t\t salt
\n\t\t\t\t\t\t thyme
\n\t\t\t\t\t\t nutmeg<\/p>\n
\t\t\t\t\t\t2 tbsp olive oil
\n\t\t\t\t\t\t6-8 liters water\n\t\t\t\t\t\t<\/p>\n
Sift the flour onto the center of a clean dry counter top. Break the eggs into a cup, add an equal volume of water, stir briefly, and pour into a hollow made in the mound of lour. Knead thoroughly, adding a teaspoon or so of water if the dough is too stiff. Italian cookbooks advise 20 minutes of kneading. Form the dough into a ball, cover well with a bowl, and leave for half an hour. Knead again for a minute or so, divide the dough into 2 or more portions to be rolled out into sheets as thin and uniform as possible \u2013 a great point of pride in the Italian kitchen. A long rolling pin is convenient, but not essential. We use a straight section of broomstick, about XX centimetres long, well sanded and scrubbed. To roll out the pasta, keep it well floured on both sides, wrap it around the pin and stretch it by pressing it with the palms of the hands toward the ends of the pin as you roll.
\nThe pasta can be cooked immediately or leave a few hours covered with a cloth. It is best when cooked the same day, but can be left to dry completely and then stored in a well-covered container.
\nFor the filling:
\nBoil the spinach a little with the minimum amount of water possible, drain and pass through a food mill or blender. Mix spinach with ricotta cheese, cottage cheese, half of the parmesan, egg, a pinch of salt, thyme and nutmeg.
\nFor the tortelloni:
\nStretch the pasta with the roller into very thin sheets and cut into disks about eight centimeters in diameter. Put a tablespoon of stuffing. On each disc, moisten the edges with water and fold in crescent shape; join the edges tightly and make sure they stick together.
\nPut between 6 and 8 liters of water in a large pot, add a tablespoon of water and bring to a boil before adding the tortelloni. They will be done in about 12 minutes unless the rookie has not been able to make a thin enough pasta. It is convenient to cook in several batches, using a skimmer to pass each to a hot dish to serve. When they are ready, drizzle with olive oil and sprinkle with the remaining parmesan.<\/p>\n","protected":false},"author":2,"featured_media":3784,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-3846","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/3846\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=3846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/3784\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=3846"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=3846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}