Tortelli, Piacenza style, with ricotta cheese and spinach

The Piacenza tortelli made with ricotta cheese, known in dialect as turtéi, are a classic traditional and non-meat dish, created for Fridays of abstinence. But don't think for one moment that they are the usual tortelli, for two delicious reasons - their particular ‘candy’ shape and the rich and sumptuous filling, a triumph of cheese and butter.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg, and water, which is then filled with a mixture of ricotta cheese, spinach, various cheese types and other ingredients,  molded by hand into an elegant twisted shape and then subjected to pasteurization and a modified atmosphere packaging process.

Cooking and condiment tips:
Cook the tortelli in plenty of salted water, drain and serve with a sprinkling of grated Parmesan cheese. Melt the butter slowly in a small pan, seasoning it with sage leaves, and use it to coat the tortelli.

Cooking time: 2 minutes

Best before end: 21 dd