Italian Pasta Recipe: I Maccheroni Spinach Parmigiano Tortelli
Fresh pasta is the ultimate home chef skill, and you can level up with I Maccheroni's Spinach Parmigiano Tortell recipe.
Learning how to make I Maccheroni's quintessential Italian dishes at home is one of the most worthwhile lockdown habits to nourish. Their Spinach Parmigiano Tortelli is the ultimate Italian comfort feed.
To quote I Maccheroni Head Chef, Marcello Farioli, 'This recipe reminds me a lot of my hometown in Italy and I love the flavour combo of Spinach and Parmigiano. It is going to take up all your afternoon and it’s a perfect activity to do with your partner, friends or the whole family.'
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I Maccheroni Spinach Parmigiano Reggiano Tortelli: Ingredients
Pasta dough ingredients:
- 500g flour
- 4 eggs
- 3-4 egg yolks
Spinach mix ingredients:
- 250g Parmigiano Reggiano
- 750g frozen spinach
- 10g garlic
- 70ml milk
- 100g breadcrumbs
- 1 egg
- Cottonseed oil
- Salt (to taste)
Serves 6 (around 50 tortelli)
I Maccheroni Spinach Parmigiano Reggiano Tortelli: Method
- To make the pasta dough, combine all ingredients in a food processor and blitz until it starts to crumble together.
- Roll the dough mix into a ball and wrap in a tea towel, allow the dough to rest in a dry cool place for one hour.
- Meanwhile begin your spinach mix by finely chopping the garlic and frying with a drizzle of cottonseed oil.
- Add the frozen spinach to the pan and turn heat to low/medium.
- Cook the spinach until there is no water left and then add milk.
- Once cooked down with no liquid remaining, remove the pan from heat and add the breadcrumbs, parmesan and eggs.
- Allow mix to cool, then place into a food processor with Pamigiano Reggiano and season with salt.
- With your spinach mixture made and after your pasta dough has rested for one hour, flatten the pasta dough with a rolling pin, then put through a pasta roller machine, taking it down by one notch each time (start on gear 4, then fold into gear 3, 2 and finally 1). If you don't have a pasta machine, just roll your dough as thinly as possible.
- Place dough onto a flat surface and use a round cutter to create circles of dough.
- Place a small quantity of spinach mix into a single dough circle and enclose by placing a second circle on top.
- Brush the edges of the circles with water and squeeze out any remaining air as you close each tortelli.
- Cook the tortelli in a big pot of boiling water (seasoned with 20g of salt per litre of water) for about 3 minutes, then strain the pasta gently and toss in bit of butter.
- Plate and grate some Parmigiano on top to serve.
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