LAMPO AND TORTELLI MAREMMANI

The Maremma tortelli with meat sauce, perfect to combine with our Lampo Morellino di Scansano, are considered a timeless classic in our area. Just read the recipe!

• Boil the spinach in lightly salted water, then drain, squeeze the excess water and chop.
• Put the spinach and ricotta in a bowl.
• Add the egg, nutmeg, salt and cheese and mix well together.
• Transfer the filling to a forcing bag sac à poche.
• Roll out the egg pasta into a thin, rectangular sheet. Place piles of stuffing along the sheet, spacing them about 3 cm.
• Cover with a second sheet, moistening the one below with a little water if it has dried out excessively.
• Press well with your fingers around the filling to seal the egg sheets well.
• Cut the tortelli and put them aside.
• Bring a pan full of water to the boil, add the salt and a drop of extra virgin olive oil which will prevent the tortelli from sticking to each other.
• Boil the tortelli for about 5 minutes, drain and place in a dish, cover with the meat sauce. . Add some grated Parmesan to taste.

INGREDIENTS FOR THE PASTA:
200 gr Flour
2 Eggs
1tsp Extra virgin olive oil (EVO)
Salt to taste

FOR THE STUFFING
200 gr Spinach
200 gr Sheep Ricotta
1 Egg
Salt to taste
Nutmeg
50 gr Parmesan cheese

SEASONING:
Meat Sauce