Tortelli alla Lulu

Ahh, the art of pasta. Only few have mastered it, but I think this recipe will give your pasta-making skills pretty close to perfection. A few notes before diving into the recipe: Fresh pasta cooks very quickly! So be sure to have all other components of your meal prepared before dropping the pasta into the water. For this recipe I actually tried coloring the pasta with beet juice for the first time. It did not work (I am ABSOLUTELY going to try again), but it did add a wonderful flavor component to the dish that would otherwise not be there. You do not need to include the beet juice, but if you're willing to take the extra step and have some success, I would love to hear about it!

For the Sauce:

1 tbsp garlic, minced

1 tbsp spanich onion, minced

rosemary, dried (or fresh)

1 tbsp butter

1/2 C cream

1 tbsp flour



For the Pasta:

100g semolina flour

1 egg

water, qb (as needed)

salt (for the pasta water)

1/2 C beet juice (optional)

For the Pasta Filling

1 C spinach, cooked, finely chopped

salt (to taste)

1/4 C ricotta

1/4 C grated fresh parmigiano

Make your dough. Put the flour in a mount on your surface, and create a crater in the center. Drop the egg into the center, slowly working it into the flour from the center to the outside. If it feels a little dry, add a small amount of water. If it feels too sticky, add a small amount of flour. Set the dough aside in plastic wrap so it does not dry out. Make the filling. Mix the cooked spinach, ricotta, parmigiano, and salt in a bowl and set it aside. In a large pot, start to boil salted water (and beet juice if you have it) on low heat to bring it to a slow, roaring boil. While the water is heating, start the sauce. In a small pot, melt the butter with the rosemary, salt, pepper, onion, and garlic on low heat. Once the butter is melted, gently stir in the cream. While working on the pasta, make sure to keep stirring the sauce as often as you can. If you feel you cannot multitask (I know you can), take off the heat so milk does not burn or curdle. Cut your pasta dough in half. On a lightly floured surface, roll out the first half of your pasta dough (I use a machine). Stir your sauce. Separately roll out the second half of your dough and place it on the floured surface. Carefully spoon your spinach filling onto the first half of the pasta in little spheres using only the tip of the spoon, 1/2 an inch apart. Do not over-fill! You should be able to fit two rows of spheres. Each sphere should be about the size of a plastic water bottle cap. Stir your sauce. Take the other half of your rolled-out dough, and evenly cover the half with the filling. Stir your sauce. Gently press around each sphere, making sure the pasta layers are sticking together. Gently whisk the flour into your sauce ... and stir it. With a knife, or pasta cutting tool, cut evenly the length between your two rows of filling, then cut vertically between each filling. This makes the pasta shapes! Stir your sauce. Drop those pastas into the boiling water for 3-4 minutes. During this time, you guessed it, stir that sauce! And get your plates ready for some pasta heaven. Once the pasta is cooked, drain it and smother it in your irresistible sauce. Buon appetito!



Alyssa D'Adamo