Tortelloni with ricotta and spinach

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

250 g flour 00,

3 eggs,

1 teaspoon olive oil,

100 g fresh ricotta cheese,

50 g frozen spinach,

100 g of dried porcini mushrooms,

150 g grated Parmesan cheese,

150 g of butter,

4 leaves of sage,

salt,

pepper.

Introduction

The ricotta obtained from the cooking of the whey that remains from the manufacture of the cheese is a healthy food, lean and extremely delicate taste, which makes the ideal product to be used with different combinations, both salty and sweet. Combined with spinach, refreshing and digestible, it is a dish with guaranteed success.

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