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  • Puff pastry:

  • 300 g flour

  • 2 eggs

  • 60 gr. of boiled and dried nettles

  • Filling:

  • 250 gr. of mixed ricotta nostrana

  • 50 grs. of cooked and squeezed spinach

  • 60 grs. of grated Parmesan cheese

  • 1 egg

  • salt and pepper to taste

  • Ragu

  • 300 gr. of fresh sausage

  • extra virgin olive oil

  • Carrot

  • Celery

  • onion

  • 50 gr of fresh mascarpone cheese

  • 60 gr of grated Parmesan cheese

First thing in the morning after harvesting the nettles blanch them and then set them out to dry.

Boil the spinach and let it drain.

Once the two vegetables are ready, start with the dough by putting the flour in a volcano shape on the pastry board, break the two eggs in the center and with a fork mix together with the flour and finally add the finely chopped nettles.

Make the dough into a ball and put it to rest in plastic wrap for an hour in the fridge.

While it is resting, prepare the filling by draining the ricotta well from its whey, add the finely chopped spinach, salt and pepper and finally the egg.

Once amalgamated add the grated Parmesan cheese in a sprinkling.

Cover with plastic wrap and place together with the pasta in the refrigerator to rest.

Now let's move on to the meat sauce; in a frying pan, brown the oil and add the sautéed herbs cut into very small pieces, skin the sausage and add it, being careful not to burn them, if you want to add a little water and wine.

Turn it off and let it rest because now you will have to roll the pasta.

We like to rolling pin with a thickness of 3mm, then cut squares of about 5 cm.

Now it's time for the filling, about a teaspoon in the center, fold in half along the diagonal and join the two ends in the classic tortellone shape.

Prepare a pot and bring the water to a boil and salt, stir gently creating a vortex while gently immersing the tortellini so as not to break them and once they reach a boil again cook for another two minutes until you see that they come to the surface.

Gently scoop out the tortellini and transfer them to the pan with the sausage ragout and now add the mascarpone cheese, stirring carefully so as not to dry them out too much, and finally sprinkle with Parmesan cheese.

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