Dough
21/2 cups of all-purpose flour
2 tablespoons of olive oil
3 eggs
Salt to taste
Filling
1/4 cup of grated Parmesan cheese
350g ricotta cheese
2 cloves of garlic, minced
1 egg
Salt and nutmeg to taste
Stew
2 tablespoons of olive oil
1/2 cup of fresh spinach leaves, chopped
2 cloves of garlic, minced
Salt and black pepper to taste
To serve
Olive oil to taste
Dough
21/2 cups of all-purpose flour
2 tablespoons of olive oil
3 eggs
Salt to taste
Filling
1/4 cup of grated Parmesan cheese
350g ricotta cheese
2 cloves of garlic, minced
1 egg
Salt and nutmeg to taste
Stew
2 tablespoons of olive oil
1/2 cup of fresh spinach leaves, chopped
2 cloves of garlic, minced
Salt and black pepper to taste
To serve
Olive oil to taste
Dough
Mix well the flour, eggs, olive oil, and salt
Cover with plastic wrap and let it rest for 30 minutes
Then roll out the dough thinly and cut into 24 squares, each 10 centimeters in diameter
Filling
Remove artichoke leaves, wash, and cook until tender
Drain, chop, and mix with other ingredients
Place filling mounds on the dough squares and fold into triangles
Press edges together and join two ends
Cook in boiling water for 5 minutes or until al dente
Stew
Chop fresh spinach into strips
Sauté garlic in olive oil until golden
Add spinach, four cups of water, and season with salt and pepper
Simmer over medium heat for 10 minutes
Distribute stew among eight plates and place three tortellini on each plate
Drizzle with olive oil
If desired, sprinkle with black pepper and serve.
