Name: Tortelli di Ricotta Dolce Pomodoro e Maggiorana (Tortelli with Sweet Ricotta, Tomato and Marjoram)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 250 g green pasta,; Salt and black pepper, to taste; 6 g cinnamon powder; 1 small bunch of fresh marjoram; 2 tbsp Imperiale d’Abruzzo extra virgin olive oil; 150 g tomato sauce,; 40 g pecorino cheese, grated; 250 g fresh ricotta

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

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.