Spinach and Ricotta Tortelloni in a Porcini Cream Sauce

Name: Spinach and Ricotta Tortelloni in a Porcini Cream Sauce (Tortelloni di Ricotta e Spinaci al Sugo di Porcini)
Total time: 1 h 45 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: ⅛ teaspoon freshly grated nutmeg; 2 ounces pancetta, sliced ¼ inch thick; 8 ounces white mushrooms; Freshly ground black pepper; 1 large egg yolk; ¾ cup freshly grated Parmigiano-Reggiano; Salt; ½ cup water; 1 medium yellow onion; ¾ cup whole-milk ricotta; 2½ tablespoons butter; Egg Pasta of Emilia Romagna, made with 2 eggs and 1½ cups flour; 6 ounces fresh spinach, preferably baby spinach; ¾ cup heavy cream; 1 ounce dried porcini mushrooms

Tortelloni di Ricotta e Spinaci al Sugo di Porcini

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
1 hr 45

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Although similar, the filling here is more delicate than the classic tortelloni from Emilia Romagna in the previous recipe. There is no prosciutto and more ricotta than spinach. The result I find is perfectly suited to the porcini sauce.

Ingredients

1 ounce dried porcini mushrooms
Egg Pasta of Emilia Romagna, made with 2 eggs and

Europe
Italy
Main course
Pasta
Mediterranean

Method

Put the dried porcini in a bowl, cover with water, and soak for at least 15 minutes.
Make the pasta dough.
Rinse the spinach and remove any thick stems. Put the spinach in a pot with ½ cup water and 1