Tortelli Gran Maremma

The classic dish of Maremma tradition. A delicious first course stuffed with ricotta cheese and spinach, to be served with a meat sauce or with butter and sage.






To prepare Maremma Tortelli, the very beginning is the preparation of egg pasta. Put the flour on a pastry board. Add the eggs and a pinch of salt to the centre. Beat the eggs and stir in the flour a little at a time. When the dough begins to thicken, knead with your hands for 10 minutes until you get a smooth and elastic dough.

Form the dough into a round loaf, cover it with plastic wrap and let it rest in the fridge for 30 minutes. In the meanwhile, start preparing the filling. Blanch the spinach in lightly salted boiling water. Drain them when cooked, squeeze them well and finely chop with a knife. Add the chopped spinach to Latte Maremma Ricotta cheese, mix the two ingredients well with a fork and season them with salt and pepper, just enough. Add the grated Gran Maremma to the filling and mix again. Roll out the dough with a rolling pin until you get a thin sheet. Put a spoon of filling every 10 cm of pastry. Cover with the other flap of pastry and, with the help of your fingertip, eliminate all the air around the filling. Mash well to seal the two pastry sheets. Cut Maremma Tortelli with a pasta wheel. Blanch the Maremma Tortelli in salted, boiling water for 7-8 minutes. Melt Latte Maremma Butter in a hot pan together with the sage leaves. Once cooked, drain Maremma Tortelli and make them cook in the butter and sage sauce for a minute. Serve Maremma Tortelli and complete with a generous sprinkling of grated Gran Maremma.