Gastronomixs

Spinach tortellini filled with spinach, allspice, and ricotta

Creation by Philippe Favié, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Spinach tortellini filled with spinach, allspice, and ricotta

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Ingredients

125

g

pasta flour

125

g

all-purpose flour

150

g

egg yolk

25

g

olive oil

40

g

spinach chlorophyll

5

g

salt

1

clove

garlic

1

 

shallot

200

g

spinach

1/2

tsp

allspice

1/4

 

lime, zest

2

tbsp

ricotta 

2

 

egg yolks

Preparation method

  • To make the pasta dough, mix the flour, 150g of egg yolk, and the olive oil, chlorophyll, and salt and mix in a planet mixer for 10 minutes.
  • Allow the dough to rest for 24 hours.
  • To make the filling, finely chop the garlic and shallot and gently fry.
  • Add the spinach and cook until done.
  • Finely chop the mixture and add the allspice, ricotta, lemon zest, salt and pepper to taste.
  • Roll out the pasta dough by putting it through a pasta machine up to setting 2.
  • Use a cutter with a diameter of around 6cm to cut out circles from the dough.
  • Spread the top half with the beaten egg yolks.
  • Place the filling in the middle of the circle.
  • Fold the dough into a half moon shape with the filling in the middle.
  • Fold the two ends of the half moon around the filling.

Serving suggestions

  • As a component in a composition with fish, tender meat, or a vegetarian dish.

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