Tortelli maremmani

How it is made

Quantities are for 4 people. The steps are in the order you do them.

1. start with the sauce: warm the oil with the chopped onion, carrot and celery and let it soften for ten minutes over a low flame
2. raise the heat, add the mince and brown it, stirring, until no water is left in the pan
3. pour in the red wine, let it evaporate, add the passata, season with salt and cook covered for two hours over the lowest flame, loosening it with hot water when it dries out
4. meanwhile squeeze the spinach in your hands to the last drop, chop it finely and mix it with the ricotta, the pecorino, the egg, a grating of nutmeg, salt and pepper
5. knead the flour with the eggs for ten minutes, into a smooth ball, and let it rest covered for half an hour
6. roll the pasta thin, a couple of millimetres, and cut it into strips eight centimetres wide
7. place spoonfuls of the filling in little heaps four fingers apart, fold the pasta over them and press well around each heap to drive the air out
8. cut the tortelli with a fluted wheel and lay them on a floured tray without letting them touch
9. boil them in plenty of salted water, a few at a time: they are ready two minutes after they come to the surface
10. lift them out with a slotted spoon, dress them in layers with the meat sauce and the grated pecorino, and take them to the table at once