Tortelli alla piacentina - È sempre mezzogiorno 10/09/2025

https://www.raiplay.it/programmi/esem... - Daniele begins with the filling by blanching the spinach, then finely chopping it with a mezzaluna knife. In a bowl, he combines the spinach, ricotta, mascarpone, egg, cheese, salt, and nutmeg. Then, he lets the mixture rest in the refrigerator for an hour. He kneads the flour with the eggs, and after letting the dough rest, he rolls it out with a rolling pin and cuts out diamonds about 4 cm in diameter. He fills each diamond with a spoonful of filling and seals them by lightly wetting the edges with water. Finally, he shapes the tortelli into the traditional candy shape. Finally, Daniele cooks the tortelli in abundant salted water, drains them, and tosses them with melted butter, grated cheese, and sage. Then, he serves them. Ingredients for the filling: 200 g ricotta 100 g mascarpone 300 g spinach 200 g grated cheese 1 egg yolk Salt Nutmeg For the dough: 300 g 00 flour 3 eggs To finish: 100 g butter 200 g grated cheese Sage