Tortellini in Sage Butter

Ingredients

• 500 g flour
• Salt
• 5 eggs
• 1 tbsp oil
• 3 tbsp cold water
• 120 g chopped frozen spinach
• 300 g ricotta
• 70 g grated Parmesan
• 1 egg yolk
• Salt
• Pepper
• 1 Egg white
• 120 g butter
• 1 bundle sage
• parmesan (for sprinkling)

Instructions

1. 1.

   Mix the flour with salt and place on a work surface, create a well in the center, add eggs, oil, and water. Knead into a smooth dough, shape into a ball, wrap in a damp kitchen towel, and let rest for 30 minutes.

2. 2.

   Thaw the spinach, finely chop it. Sift the ricotta through a sieve, mix with spinach, parmesan, and egg yolk, seasoning with salt and pepper.

3. 3.

   Roll out the dough on a floured surface to thin sheets, cut circles of 6-8 cm diameter. Place a hazelnut-sized portion of filling in each center, brush edges with beaten egg white, press firmly together. Fold the edge about 4-6 mm up and shape into a circle. Stack the tips together and press to seal. Bring salted water to a boil and cook the tortellini in batches for 6-7 minutes, remove with a slotted spoon, and drain well.

4. 4.

   Gently heat butter, add chopped sage, and toss the tortellini briefly in it. Plate the tortellini in sage butter, sprinkle with parmesan, garnish with sage, and serve immediately.