Ricotta and spinach tortelloni with walnut sauce
Procedure
Ingredients · Servings 2
- 1 pack Tortelloni with ricotta and spinach Fini
- 100 g Walnut kernels
- 30 g Pane
- 60 g Parmesan cheese
- Salted garlic
- 3 tablespoons extra virgin olive oil
- 200 ml Latte
- Salt and pepper
Method · 15 min
- Do you know how to add a touch of magic to your ricotta and spinach tortelloni? 🌟 Try this homemade walnut sauce 🍽️✨ You won't be able to resist this...
- Do you know how to add a touch of magic to your ricotta and spinach tortelloni? 🌟 Try this homemade walnut sauce 🍽️✨ You won't be able to resist this...
Soak the bread in milk. Squeeze it and blend it with walnuts, Grana Padano, and extra virgin olive oil. If the mixture isn't creamy enough, add a little milk.
Meanwhile, bring the water to a boil, add the tortelloni, cook until done, and transfer them to the sauce, adding the cooking water. Finish the dish by crumbling a few walnuts.
Tortelloni with ricotta and spinach
Tortelloni with a rough dough made with 100% Italian flour and free-range eggs. A classic of Emilian cuisine, presented in a large size to enhance the flavor and creaminess of the ricotta and spinach filling. A light and delicate recipe, excellent with melted butter and sage or with a cheese or vegetable sauce. Suitable for vegetarians.
