Ricotta and marjoram tortelli with chunky tomato sauce
6 steps
Prep:40min
A dish from Abruzzo, my homeland in Italy.
Updated at: Thu, 17 Aug 2023 03:02:11 GMT
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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
it’s a touch really
salt
to taste
pepper
to taste
350gtomatoes
peeled, good quality
5 leavesbasil
1onion
small, chopped
4 Tbspolive oil
1 sprigfresh marjoram
or a pinch of dried marjoram
20gpecorino cheese
grated
Salt
black pepper
to taste
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.












