Tortellini with spinach and ricotta
Tortellini with spinach and ricotta is a culinary classic, and ready-made versions can be bought from supermarkets all over the world. Still, I prefer making my own version without additives of any kind.
Several legends recount the medieval origin of tortellini shaped pasta, and most of them focus on the similarity between the stuffed dough and the navel of a beautiful woman. A sweet tale on a fascinating sight and even more appealing dish, especially when prepared by a Bolognese nonna and served in a strong but clear brodo broth.
I do sometime make tortellini in broth, but mostly I’m too lazy for broth-making. Instead I concentrate on making tortellini – or tortelloni as the bigger, lazier version is called. Even without the soup tortellini with spinach and ricotta become really good when served with melted butter and crispy fried salvia leaves.