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; Egg Pasta of Emilia Romagna, made with 2 eggs and 1½ cups flour; Freshly ground black pepper; ¾ cup heavy cream; 2 ounces pancetta, sliced ¼ inch thick; 6 ounces fresh spinach, preferably baby spinach; 8 ounces white mushrooms; 1 large egg yolk; ¾ cup whole-milk ricotta; Salt; 1 medium yellow onion; ½ cup water; 2½ tablespoons butter; 1 ounce dried porcini mushrooms; ¾ cup freshly grated Parmigiano-Reggiano

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

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