restaurantTraditional recipe
Tortelli Maremmani
MediumschedulePrep: 1 oralocal_fire_departmentCook: 5 minutigroup4 persone
Tortelli Maremmani are large ravioli filled with ricotta and spinach, dressed with meat sauce or butter and sage. In the Maremma region of Grosseto, they are the Sunday dish, prepared by local homemakers with hand-rolled pasta sheets.
Unlike Emilian tortelli, Tortelli Maremmani are larger and more rustic.
Preparation
- 1
Mix flour and eggs. Let rest for 30 minutes.
- 2
Boil the spinach, squeeze dry and chop finely. Mix with ricotta, Parmigiano and nutmeg.
- 3
Roll out the pasta and cut into large squares (10 cm).
- 4
Fill and fold into triangles or half-moons.
- 5
Cook in salted water for 4-5 minutes.
- 6
Dress with melted butter infused with sage and Parmigiano.
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Chef's Tips
The ricotta should be dry for a compact filling. Tortelli Maremmani are generous: don't skimp on the filling.