Stuffed Pasta with Sage

Ingredients

• 400 g flour (and a little more for the work surface)
• Salt
• 5 eggs
• 1 tbsp Olive Oil
• 250 g Spinach
• 50 g Parmesan (1 piece)
• 300 g ricotta
• Pepper
• nutmeg
• 2 stems sage
• 30 g yogurt butter

Instructions

1. 1.

   Place flour and salt on the work surface, form a well and add 4 eggs, oil and about 3 tbsp cold water. Knead everything into a smooth dough, shape it into a ball, wrap in a damp kitchen towel and let rest for 30 minutes.

2. 2.

   Meanwhile wash, trim and briefly blanch spinach in boiling salted water; shock in cold water, drain, squeeze out excess liquid and finely chop. Separate the remaining egg yolk. Grate 25 g parmesan. Sieve ricotta, mix with spinach, grated cheese and yolk. Season with salt, pepper and freshly grated nutmeg.

3. 3.

   Roll dough portions thin on a floured surface, cut circles about 6 cm in diameter. Place about 1 tsp of filling in the center of each circle, brush edges with egg white and press firmly together. Fold the edge up and press the tips together tightly. Cook stuffed pasta in boiling salted water for about 6 minutes.

4. 4.

   In the meantime wash sage and pluck the leaves. Melt butter in a pan and briefly sauté the sage leaves. Drain the tortellini, reserving some cooking liquid.

5. 5.

   Combine tortellini with reserved cooking liquid and sage butter. Arrange stuffed pasta with sage on plates. Grate remaining parmesan over the pasta and season with pepper.