Antica Modena | Ricotta tortelli with Aged Vinegar of Modena

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Ricotta tortelli with Aged Vinegar of Modena

Ingredients for 4 people

For the pasta

3	Eggs
200 g	00 Flour
100 g	Re-milled durum wheat semolina

For the filling

300 g	Dry mixed ricotta
400 g	Spinach (without waste)
5-6	Tablespoons of grated Parmigiano Reggiano
1	Egg
100 g	Re-milled durum wheat semolina
q.b.	Nutmeg
q.b.	Salt
q.b.	Pepper
q.b.	Aged 3-leaves Balsamic Vinegar of Modena IGP

Procedure

To prepare the dough: on a pastry board, form a mound with the flour at the centre and mix in the egg yolks and the egg whites with the help of a fork. Begin to knead vigorously to obtain a smooth and elastic dough. Wrap the dough in food film and let it sit at room temperature for at least 30 minutes.

Meanwhile, clean and wash the spinach leaves several times. Cook them for a few minutes then drain and squeeze them by hand to remove excess water. Finely chop them and put them in a bowl, adding the egg, grated Parmesan, ricotta, and nutmeg to taste, and salt and pepper. Mix all the ingredients well and transfer the mixture to a pastry bag.

After the rest period, roll out the dough with a rolling pin or machine. With a serrated wheel make 3cm squares and place on top of the nut stuffing, spacing them 4-5cm apart. Then close them like tortelli. Prepare the sauce by putting the bacon, cut into julienne slices, into a non-stick pan and letting it cook slowly. Finally, cook the tortelli for a few minutes in a large saucepan with salt water and then sauté them in the sauce. Add a few drops of Antica Modena Aged 3-leaf Balsamic Vinegar of Modena PGI.