Tuscan food is utterly delicious – and Castello Di Vicarello is one of our favourite spots to enjoy the region’s produce.
Offering CF readers a taste of Castello Di Vicarello and its culinary delights, here CDV’s Co-Owner and Chef, Aurora Baccheschi Berti shares her recipe for tortelli maremmani di ricotta e spinaci – which translates as: Maremmani pasta filled with ricotta cheese and spinach. Yum.
INGREDIENTS FOR THE RICOTTA AND SPINACH FILLING
250g sheep milk ricotta
INGREDIENTS FOR THE TORTELLI DOUGH
200g plain white flour
100g hard (durum wheat) flour
1 tbsp extra virgin olive oil
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RICOTTA AND SPINACH FILLING
Boil the spinach, squeeze it to eliminate any water and chop it finely. Add the ricotta, a generous amount of grated cinnamon and salt and pepper to taste.
Mix the two flours well and add the egg, oil, and a pinch of salt.
Work the dough into a smooth ball. Place it in a bowl covered with clingfilm or simply wrap it in clingfilm directly, and leave it in the fridge for anything between one and 24 hours.
With a rolling pin or a pasta making machine, roll out strips 12cm wide (or wider if you prefer larger tortelli) by one metre long. On one strip, place lengthwise helpings of the ricotta and spinach mixture at regular intervals, then lay another strip on top. With your fingers, gently press as much air as possible out from between the strips, then cut them into tortelli with a knife or pastry wheel, and seal them well all around
Bring a large pot of salted water to the boil and cook the tortelli for about eight minutes. Serve with melted butter and sage, or with fresh tomato sauce.