Tortelli di Ricotta Dolce Pomodoro e Maggiorana

Tortelli with Sweet Ricotta, Tomato and Marjoram

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Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in

4 Grosvenor Square

4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This is my personal take on a ravioli recipe from my beloved homeland, Abruzzo. We call it sweet ricotta because it celebrates the natural sweetness of fresh ricotta, and as a result this recipe has less salt than usual, no sugar and a touch of cinnamon. The tortelli are served with a sumptuous tomato sauce made with passata di datterini from Imperiale d’Abruzzo, grated pecorino cheese, and fresh marjoram.