Sage Tortillas

Ingredients for 4 servings:

• 400 g flour
• 4 eggs
• 700 g spinach, cooked
• 300 g ricotta, fresh
• 100 g chicken, cooked
• 100 g cooked ham
• 30 g Parmesan, grated
• 1 egg(s)
• nutmeg
• salt and pepper
• 100 g butter
• some sage leaves
• some Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Tortelli with sage butter – Ligurian pasta

For the filling, chop the cooked chicken and ham into small pieces. Pass the spinach and ricotta through a food mill and mix with the minced meat, one egg, the Parmesan cheese, and the ham. Season the mixture with salt, pepper, and nutmeg. For the dough, knead the flour with three eggs and a little water, if desired, until a pasta dough forms. Let it rest in the refrigerator for about 30 minutes. Roll out the finished dough evenly with a rolling pin to a thickness of about 1-2 mm and use a pasta cutter to make ravioli. Spread the filling in the center of each sheet of dough. Brush the sides of the dough with egg white and fold the sheets together to form a half-moon. When all the ravioli are ready, cook them in boiling salted water for about 10 minutes until “al dente” (firm to the bite). For the sauce, brown the butter and season with sage leaves. Serve the ravioli with the browned butter and garnish with Parmesan cheese.