Ricotta and marjoram tortelli with chunky tomato sauce

Name: Ricotta and marjoram tortelli with chunky tomato sauce
Prep time: 40 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: green pasta dough (or regular yellow, I don’t mind see my other recipes); 250 g Fresh ricotta (sheep would be better but again, as long as it taste good I don’t mind); 2 gr of cinnamon powder (it’s a touch really); Salt and pepper to taste; 350 g of peeled tomatoes good quality; 5 leaves of basil; 1 small onion, chopped; 4 tbsp of olive oil; 1 sprig of fresh marjoram (or a pinch of dried marjoram); 20 g of grated pecorino cheese; Salt and black pepper (to taste

6 steps

Prep:40min

A dish from Abruzzo, my homeland in Italy.

Updated at: Thu, 17 Aug 2023 03:02:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories904.2 kcal (45%)

Total Fat48.2 g (69%)

Carbs90 g (35%)

Sugars5.7 g (6%)

Protein28.8 g (58%)

Sodium1240.8 mg (62%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

spinach pasta dough

or regular yellow, i don’t mind see my other recipes

250gFresh ricotta

sheep would be better but again, as long as it taste good I don’t mind

2 grcinnamon powder

350gpeeled tomatoes

good quality

5 leavesbasil

1onion

small, chopped

4 Tbspolive oil

1 sprigfresh marjoram

or a pinch of dried marjoram

20gpecorino cheese

Instructions

Step 1

Mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in piping bag.

Step 2

With the help of a pasta machine, roll the pasta into thin layers. Fold the parcels as you like, ravioli or “tortelli” it doesn't change much and I invite you to watch my videos on Instagram for the tutorials.

Step 3

Sweat the onion in olive oil with a pinch of salt. When translucent and golden, add the basil and cook for a few more minutes. Now add the tomatoes, season to taste and cook for about 25 minutes. Mix while is simmer to break the tomatoes into pieces. Remove the basil leaves.

Step 4

Cook the pasta into salted boiling water for about 1 minutes and 30 seconds.

Step 5

When ready drain and drizzle with a little oil.

Step 6

Spread 2 spoonful of chunky tomato sauce on the bottom of the plate, top with ravioli, and finish with grated pecorino cheese. Garnish with a few fresh leaves of marjoram.