Tortelli maremmani (silverbeet and ricotta ravioli)

Name: Tortelli maremmani (silverbeet and ricotta ravioli)
Cook time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 300g 00 flour; salt; 3 eggs; semolina flour (semola rimacinata), for dusting

Julia Busuttil Nishimura

March 22, 2024

Tortelli maremmani hail from the Maremma region in southern Tuscany.William Meppem

Time:1-2 hoursServes:4

Distinguished by their wide border or “marciapiedi” (footpath), tortelli maremmani are large ravioli synonymous with the Maremma region in southern Tuscany. Filled with local sheep’s milk ricotta and greens and served with a meat ragu or, as we have here, with melted (not burnt) butter and sage, these tortelli are satisfying to make and eat. I’ve used silverbeet for the filling but, in Italy, we often fill them with wild greens, such as nettles and borage foraged from the fields. A perfect dish for a slow Sunday.

Ingredients

300g 00 flour
salt
3 eggs
semolina flour (semola rimacinata), for dusting

FOR THE SILVERBEET AND RICOTTA FILLING

300g full-fat fresh ricotta, drained
350g silverbeet leaves or a mixture of spinach and silverbeet
good pinch of freshly grated nutmeg
1 egg
30g pecorino or parmigiano reggiano, grated, plus extra to serve
salt and pepper, to taste

FOR THE BUTTER SAUCE

150g lightly salted butter
15 sage leaves

Method

Step 1
To make the pasta dough, tip the flour and salt onto a clean work surface and combine. Create a well in the centre and crack in the eggs. Gently whisk the eggs using a fork, then slowly bring in the flour and mix to incorporate. When the dough becomes stiff, use your hands and a pastry scraper to mix until the dough comes together.
Step 2
Knead for about 10 minutes until the dough is smooth and elastic. You want to knead with a rocking motion, pushing the dough away from you, then bringing it back to the middle of the piece, rotating 90 degrees then repeating. This encourages a smooth surface and a nice round shape. Cover with an upturned bowl or cling wrap and then allow to rest at room temperature for at least 30 minutes.
Step 3
Meanwhile, for the filling, set the ricotta on a plate lined with a paper towel and drain any excess liquid. After 30 minutes, transfer to a bowl. Set aside.
Step 4
Boil the silverbeet or mixed greens in a large pot of boiling water for 4-5 minutes. Refresh in iced water. Drain and squeeze out all the excess water. Finely chop and add to the ricotta, along with the nutmeg, egg, cheese and seasoning. Mix well. Set aside.
Step 5
On a lightly floured work surface, roll out one-third of the dough using a rolling pin to create a rough disc about 1cm thick. Roll the dough through a pasta machine set to the widest setting. Fold the dough in half, rotate 90 degrees and pass through the rollers again. Move to the next setting, folding and rolling. You can do this a few times through the first few settings to encourage the pasta to form a straight, strong sheet. Continue to roll the dough through the settings until the pasta is around 1mm-1.5mm thick. (See Julia’s helpful video on her Instagram account, handle at top left.) If the dough feels sticky, use semolina flour to dust. Cut the sheet in half.
Step 6
Spoon heaped tablespoons of the filling onto one of the sheets, placing the mounds 6cm apart. Place the second sheet on top of the first sheet. Use your fingers to press around the filling to seal and remove any air. Once the parcels are sealed, cut, using a fluted pastry cutter, into large 8cm-10cm squares. Transfer to a tray dusted with semolina flour and set aside. Repeat with the remaining filling and pasta dough.
Step 7
Cook the tortelli in a large saucepan of salted, boiling water for about 3-4 minutes, or until al dente.
Step 8
Meanwhile, for the sauce, melt the butter in a pan over a medium heat. Add the sage and swirl around to perfume the butter. Add a spoonful of the pasta water and swirl again to emulsify. Simmer for 1-2 minutes to reduce slightly.
Step 9
Drain the tortelli and transfer to a serving plate. Top with the melted butter and sage and a generous scattering of grated parmigiano reggiano or pecorino.