Green tortelloni with lamb ragout


If I had a restaurant it would be a trattoria. Beyond my cooking skills, I am sure that my menu would be anchored to the territory and tradition. Some forays outside the region (because my part of the Marche would like its own space) but always with the basis of classic, old, immortal and terribly out of fashion cuisine. Despite this, I wouldn't be able to do it differently. And fresh pasta would be at the top of the list and it would never be missing, rigorously rolled with a rolling pin, more or less thick depending on use, seasoned with ragù that has simmered for a thousand hours on the stove or with those fresh sauces that are never lacking in spring: wild asparagus, stridoli or peas.

In short, let's keep an eye out my restaurant would really be a village trattoria: simple, clean, with solid flavors. The walls would be light coloured, I would have white tablecloths on the tables, perhaps I would give in to the pleasure of using plates of different shapes and colors with the risk of poorly presenting a dish but I wouldn't be able to avoid adding a frivolous touch. I would let you find these on your plates green tortelloni with a (practically white) lamb ragù.
Easter lunch would begin with this proposal, alternating with another in broth, we know that broth cannot be missing for the holidays in Romagna. We would continue with a baked leg of lamb with potatoes and finally a trifle or donut with a bowl of yellow cream. Definitely banal, I admit, and in fact I cook for my family and I don't even remotely think about opening a restaurant. The desire to communicate through food has found its outlet in this blog, much faster and more practical 😉

Green tortelloni with lamb ragout

For pasta:
200 g of 00 flour
100 g of semolina
2 eggs
60 g of boiled spinach

For the filling:
200 g of squacquerone
60 g of 24 month old Parmesan
60 g sheep's ricotta
half a teaspoon of mixed spices “La Saporita”
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For the ragù:
300 g minced lamb (leg)
carrot + celery + small yellow onion
70 g of fresh bacon
1 bay leaf
1 sprig of rosemary
4 sage leaves
1/2 glass of dry white wine
1 level tablespoon of tomato paste
extra virgin olive oil
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pepe
Pecorino q.b.

For 4 people:
Finely chop the bacon, peel and finely chop the celery, carrots and onion. Place everything in a saucepan together with 4 tablespoons of extra virgin olive oil and cook over moderate heat for 10-15 minutes.
Add rosemary, bay leaves and sage together with the minced meat, brown it over high heat, stirring often so that it dries completely. At this point, add the white wine and, once that has dried too, add the concentrate and the spices. Cook for about an hour, keeping a little hot, salted water aside so you can add a little if necessary. At the end of cooking, or almost, taste, add salt and remove the bay leaves and rosemary.

Prepare the pasta by making a well with the flours and placing the egg and spinach in the centre, well squeezed and finely chopped with an immersion blender. Continue by first mixing the spinach with the egg in the center and then adding the flour little by little, working by hand for at least 10 minutes. Once the dough is prepared, let it rest for 30 minutes.
Roll out the pastry, not too thinly, using a pastry cutter to cut out squares of approximately 4 cm per side. In the center of each square, place a teaspoon full of filling and then close as if it were a tortellini but decidedly larger.

Bring the water to the boil and cook the tortelloni for a few minutes, sauté them in the pan with the ragù and a little cooking water. Serve them on plates and season them with a generous sprinkling of grated pecorino.


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