Tortelloni with ricotta and dried figs

I remember that around fifteen years ago I went with a friend to a restaurant in Faenza, in Romagna. Its name was "Spaghetti notte" and they served exclusively spaghetti. As an italian, I had tried them with pretty much all the possible sauces, but I saw something on the menu that I would have never imagined: spaghetti with Nutella. So I took them and, although I don't have a sweet tooth, I really liked them.

Pasta can go along with sweetness very well. Here in Poland, where I'm living, they have a big tradition of pierogi with sweet stuffings. In Italy, not vey much.

Today's recipe is simple yet very satisfying to enjoy after a meal, or even as a break at 5pm.

Yield: 4-6 servings (although they could double if you just offer half portions).

Dough

• 400gr flour
• 4 eggs

Stuffing

• 500gr ricotta
• 250gr dried figs

With a meat mincer, make a puree of the figs and mix it with the ricotta.

Apply on 6cm wide squares of pasta.

Make tortelloni.

Cook them in boiling water with just a pinch of salt. Brown some butter in a frying pan and add some cream. Drain the tortelloni and toss them with the sauce.
Add a few walnuts and some drops of honey.