Dish of the week: Tortelli con la coda al burro

Because you don’t need a fancy restaurant to show her you care.

Meryl D'Souza March 24, 2016

Congratulations! It’s the weekend. You made it through yet another gruelling week trying to maintain a healthy work-life balance.

Whether you managed that or not, it’s advisable to reserve one day from your two-day weekend for that special someone, as they probably deserve your time. 

The easiest, foolproof way to get that “best boyfriend/fiancée/husband ever” tag? Cooking. Here’s what you should make her this weekend:

Tortelli con la coda al burro, salvia e parmigiano
Stuffed tortelli pasta with butter, sage and parmesan cheese.

What you will need:  

400 grams of pasta dough
200 grams of spinach
200 grams of fresh ricotta cheese
120 grams of grated parmesan cheese
One whole egg                                      
Nutmeg
20 leaves of sage                                                      
100 grams of butter                                                

How to go about making it:

Step 1: The ricotta-spinach filling

Boil the spinach in hot water for one minute strain and stir in a pan with a little butter and nutmeg and season with salt. Chop the spinach and blend with the fresh ricotta until smooth. Add to the mixture the egg, part of the grated Parmesan Cheese and adjust with the salt.

Step 2: The dough

Roll out the pasta dough into a very thin sheet. Remember to sprinkle your work surface with flour to keep it from sticking to the counter.

Once flat, cut the dough into little squares of about 4x4 cm.

Step 3: The fold

Using the pastry bag, fill each square with a dollop of the ricotta-spinach filling and proceed to fold every tortello. If you’re feeling particularly confident, do it like chef Paola: 

Step 4: The garnish

Fry 12 leaves in the butter keeping them on the side as a garnish.

Step 5: Boil and fry

Boil the tortelli in salted water for two minutes. Then, fry gently in butter for a few seconds adding the remaining (eight chopped) sage leaves.

Step 6: Plating

Serve in four plates in a decorative way, sprinkle with grated Parmesan cheese, golden fried butter with the chopped sage and garnish with the fried sage leaves.

The tortelli con la coda al burro, salvia e parmigiano was prepared by chef Paola Bozzui. The contemporary chef from Piacenza, Italy, was visiting Le Méridien Dubai’s Casa Mia to share her hand-crafting pasta expertise.