A very rich Tuscan first course, prepared with genuine ingredients, tasty and tasty, appreciated by the whole family. In addition to the ingredients coming from the splendid Maremma countryside, what characterizes the Maremma tortello are the dimensions; in fact it is much larger than the common ravioli. The ideal condiment is Maremma sauce, but the tortelli are also excellent with butter, fresh sage and a sprinkling of Parmesan cheese.
Maremma tortelli are prepared with puff pastry (flour and eggs), and before being closed they are enriched with the filling consisting of ricotta, cooked spinach, nutmeg, a pinch of salt and optionally grated pecorino: to allow the tortelli to be made in the ‘wide square shape provided, the dough must be cut into rather wide strips and be closed on itself once the dough has been deposited in small spheres, which then form the filling of each individual tortello. Among the aforementioned ingredients, in some areas spinach can be replaced by other types of vegetables such as chard or other field grass (in past decades even borage), which in any case must always be cooked before making up the filling.
Typical is the tortello with the “sidewalk”, the contour that makes its shape particular, slightly thick it is zigzag, typical of the province of Grosseto.
Recipe of Maremma Tortelli
Ingredients for 4 people:
for the egg pastry:
400 grams of white flour type 0
4 eggs
2 tablespoons of Maremma extra virgin olive oil
1 pinch of salt
for the stuffing:
200 grams of boiled and chopped spinach
400 grams of fresh mixed cow and sheep ricotta
1 egg
grated parmesan to taste
Nutmeg to taste
Salt to taste.
Preparation:
Mix the ricotta with the well drained and chopped spinach, the egg, the Parmesan, salt and nutmeg.
Arrange the flour and place the eggs in the center with a pinch of salt and oil. Knead slowly incorporating the flour to the eggs. If the dough is too soft, add a little flour, but not too much so as not to make it too difficult to lay out the dough. Roll out the dough with the ranzagnolo (as the rolling pin is called in Maremma!) Or alternatively with the dough sheeter to obtain a dough about 2 mm high. Arrange the pastry on a floured pastry board. With the wheel, cut the dough into strips about 20 cm high. Take the filling in spoonfuls and arrange them at regular intervals (about 10 cm) on the pastry, about 5 cm from the bottom edge. Fold each strip on itself and press gently with your fingers around each “ball” of filling to let the air escape and make one edge of dough adhere to the other. Use the wheel to separate the tortelli. Cook in abundant salted water and serve to the table dressed with Tuscan ragout, fresh tomato or butter and sage.
