Tortelloni with ricotta, spinach and salami

Today's tortelloni are not very different from those presented the first day, I just added some salami and some dried tomatoes, but the result was a stronger taste and a drier filling. Don't put salt in it, or they will become very unpleasant because salami is already very tasty.

Yield: 4-6 servings

Dough

• 400gr flour
• 4 eggs

Stuffing

• 500gr ricotta
• 70gr of spinach leaves, thinly chopped
• 90gr Parmigiano Reggiano or Grana Padano
• 120gr sundried tomatoes, in oil
• 150gr of salami
• nutmeg

 Mince the meat and the tomatoes and mix with the spinach.

Filling on 6cm wide squares.

Cook them in boiling salted water, drain and put in a hot pan with some tomato sauce, add some slices of cheese and garnish with parsley.

Tortelloni with ricotta, spinach and smoked salmon

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When I bought the smoked salmon for the tortellini, it was really a lot and I thought to use it for tortelloni, too.
As this is the week of the variations on the ricotta and spinach theme (with of course the odd one for the vegan recipe), I present you the fish alternative.
As it is smoked and vary savory, I suggest you don't add any salt or pepper. You may like some drops of lemon, though.

Yield: 4-6 servings

Dough

• 400gr flour
• 4 eggs

Stuffing

• 350gr ricotta
• 300gr smoked salmon
• 100gr of spinach leaves, thinly chopped
• 100gr almond flakes

Put the filling on 6cm wide squares. Make tortelloni (of course).

Cook in salted boiling water, drain and stir fry with oil, some chopped garlic and chili pepper, if you feel like.
Garnish with parsley and some more almond flakes.

Tortelloni

On the guide for my pasta customizable pasta cutter, the difference between what is a tortellino and a tortellone lies in 5mm.
At 4.5 cm it says we have a maxi-tortellino, at 5cm we have a small tortellone.

Today we'll start a week dedicated to the creamier and bigger brother of tortellino. The first recipe is the traditional one from Bologna.

Yield: 4-6 servings

Dough

• 400gr flour
• 4 eggs

Stuffing

• 500gr ricotta
• 100gr of spinach leaves, thinly chopped
• 150gr Parmigiano Reggiano or Grana Padano
• salt
• nutmeg

Mix the ingredients and dispose the stuffing in balls on squares 6cm wide.
Close as for the tortellino.

Cook in boiling water until they start to float. Allow them to cook for a couple of minutes. Drain and put in a hot pan with butter and sage (or mixed herbs as in here).
Spread some Parmigiano Reggiano or Grana Padano.