Tortelloni verdi ricotta e spinaci


Zini egg pasta clothes itself in green for this traditional proposal, characterized by a simple and delicate filling, suitable for every occasion and particularly appreciated by children.

Free-range hens’ eggs exclusively coming from Italian farms.

Reheating procedure

• 2′ in boiling water
• 3′ in a pan
• 6′ in traditional oven

Try this recipe

Tortelloni Verdi (green) with tomato gazpacho, asparagus tips and creamed ricotta cheese

• Zini Tortelloni Verdi
• Asparagus tips
• Ripe (Roma) tomatoes
• Sheep ricotta cheese
• Liquid cream
• Butter
• Extra virgin olive oil

Wash and cut tomatoes into pieces, season with salt and drain vegetable water in a colander. Wash asparagus tips and stir fry in a pan with butter, add a glass of water, salt, pepper and cook for 5 minutes to obtain the dressing. Whisk ricotta cheese, adding liquid cream, until similar to whipped cream and add salt. Blend tomatoes using an immersion blender, add a little oil and pass it in a small colander. Cook Tortelli in boiling salted water for 2 minutes and season with asparagus tips. Pour the tomato cream in the dish, place Tortelli and finish with some tufts of creamed ricotta cheese.

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