Ricotta, Guanciale and Spinach Tortellini with Tomato Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 704
- Total Fat
- 32
- Saturated Fat
- 12
- Carbohydrates
- 77
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 28
- Cholesterol
- 185
- Sodium
- 924
- Total: 2 hr
- Active: 2 hr
Ingredients
1 pound all-purpose flour, plus more for dusting
4 large eggs, plus 2 yolks
1/4 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt, plus more to taste
1 to 2 tablespoons water
4 ounces guanciale, thinly sliced and cut into very small lardons
4 cups baby spinach
2 cups ricotta
1/2 cup grated Parmesan, plus more for garnish
1/4 teaspoon freshly grated nutmeg
Semolina, for dusting
1 yellow onion, diced
Pinch crushed red pepper flakes
2 cloves garlic, smashed
One 28-ounce can crushed tomatoes
1/2 small bunch chives, thinly sliced
Directions
Special equipment:
3-inch ring cutter- Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and 1 of the yolks into the hole and add the olive oil, salt and water as needed.
- Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don’t worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
- Add the guanciale with a drizzle of olive oil into a large sauté pan. Turn on the heat to medium-low and slowly cook until the fat renders and the guanciale is crispy, stirring often, about 8 minutes. Remove to a paper towel-lined plate and reserve. Save the pan that the guanciale was cooked in to build the sauce later.
- Set up a pot of boiling water and season well with salt. Set up an ice bath and also season well with salt. Blanch the spinach just for 30 seconds until bright green, then remove and immediately shock in the ice water. Reserve the boiling water. Drain the spinach onto a dish towel and ring out well, then finely chop and add it into a large bowl with the ricotta, remaining egg yolk, Parmesan, nutmeg and half of the crispy guanciale (reserving the rest for garnish later). Season to taste with salt.
- Unwrap the pasta dough and divide it in half, then cut off a small piece of dough. Using your hands, flatten the dough and sprinkle it with a little flour. Pass the dough through the pasta sheeter on the widest setting (mine is #1), then fold each end towards the center like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you’ve reached #6.
- Place the sheets of dough onto a floured surface. Using a 3-inch circular ring cutter, cut out circles of dough. Snip the corner off the pastry bag and pipe 1 tablespoon mounds of filling into the center of each circle. Brush the edge of each with water and fold over into a half-moon shape and press to seal. Fold the two corners inwards and pinch together with your fingers to seal. Repeat with the remaining filling and dough and set aside on a sheet tray dusted with semolina or flour to prevent sticking.
- Add the onion into the pan that the guanciale was cooked in with a little more olive oil. Season with salt and the crushed red pepper. Sweat the onion over medium-high until soft and translucent, about 5 minutes, then add the garlic and canned tomatoes. Cook for 10 to 15 minutes to develop the flavor and until the sauce has lightly thickened.
- Boil the tortellini for 2 to 3 minutes, then add directly into the tomato sauce with 1/4 cup of the pasta water. Toss to combine. Transfer to a serving dish and garnish with a nice drizzle of extra virgin olive oil, the chives, reserved crispy guanciale and grated Parm.