Green tortelloni with gorgonzola
Tortelloni with gorgonzola is a classic combination that regularly acquires a twist. And if you have visited the Gorgonzola D.O.P. area around Novara, Bergamo, Milan and Pavia you’ll know there is no end to the creativity.
This recipe has been adapted from a Gorgonzola Recipe Book, where it is attributed to the cook Paolo Viviani, who works at a restaurant in Novara.
His version is jet black from the use of vegetal charcoal. An alternative could be squid ink, I presume, but neither of these two additives could be found in my cupboard, so I made the green spinach version instead. The colour shock on a plate is quite effective. Especially in winter when most foods are dull brown.
Ingredients
For the pasta
100 g pasta flour
3 egg yolks
50 g spinach
For the filling
200 g gorgonzola
50 g ricotta
1 tbsp grated parmesan
Salt and pepper
For the sauce
200 ml tomato puree (passato di pomodoro)
salt and pepper
1 candied lemon
Preparation
Make a volcano of flour on a clean table.
Blend spinach with egg yolks and pour some of the mixture into the mount of the volcano.
Use a fork to amalgamate spinach and egg yolk with the flour.
Gradually add more spinach and egg, till you have a tough dough.
Use the heal of your hand for kneading, when the fork is no longer useful.
Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once.
If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading) until the dough turns workable and elastic.
Decrease the width of the pasta machine gradually, one step at a time.
Cut the pasta out in even squares.
Leave the pasta on wire rack covered by a clean tea towel.
Mix gorgonzola with ricotta, parmesan, salt and pepper
Place a spoonful of filling on each pasta square
Fold the squares to make a triangle and unite the ends.
Heat the sauce
Cook the tortelloni in boiling salted water for 3 minutes
Place the green tortelloni with gorgonzola on a circle of sauce and decorate with strips of salted lemon peel.
Other homemade pasta recipes
Walnut sauce for pasta in less than 10 minutes
Tasty pecorino stuffed ravioli from Sardinia – Culingionis
Spinach and ricotta cannelloni
Hi Mette,
That looks so pretty – I love gorgonzola, and I bet it is a great combo with spinach pasta. Complimenti!
Thanks Adri. Nothing better than compliments from an accomplished cook:)
These look divine. You got me on the gorgonzola! I love that stuff.
Me too. It’s a love it or leave it kind of thing.
Looks delicious! I’m a huge Gorgonzola fan! I had no idea there was a cookbook dedicated to Gorgonzola though, will have to check that out.
This one is more of a booklet that was handed out at WTM last year. But I’m sure there’s a proper Gorgonzola cookbook somewhere as well.
Wow, making your own pasta, too. Impressed! :) We love fresh pasta but have never made it while we’ve been in Turkey.
Julia
You should give it a try. It’s good entertainment and most mistakes are edible.