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Balanzoni butter and sage

Difficulty Medium – Ready in 40 min.
Serves 4
For the green sheet: 300 g of puff flour | 2 medium eggs | 30 g of boiled and squeezed spinach | Nutmeg to taste
For the filling: 250 g of ricotta | 25 g of spinach stir-fried with butter | Basil to taste | 75 g of mortadella | 50 g of grated parmesan | Nutmeg to taste | One egg | Salt and pepper to taste
To season: Sage to taste | 30 g of butter
What we need: Pastry board, rolling pin, food foil, pasta cutter wheel, bowl, pastry bag, pot

1. For the green pastry, mix the flour with the eggs, the previously boiled, squeezed and minced spinach and a pinch of nutmeg. We work everything up to obtain a homogeneous dough, cover the dough with plastic wrap and let it rest for at least half an hour.

2. For the filling, we mix spinach and ricotta. We combine the chopped mortadella and basil, then egg, nutmeg, parmesan, salt and pepper. We transfer everything to a piping bag.

3. Pull the dough thinly with a rolling pin. With the cutter wheel, we make squares, in the center of which we will put a tuft of filling. We close in a triangle, join two ends and shape the balanzoni.

4. Cook the pasta in salted water, drain it when it comes to the surface and season it with the melted and fragrant butter in the pan with the sage.

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