Cook with Levin

Ricotta - Tortelli with glazed peas and fresh spinach
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Ingredients for 4 people:

Tortelli dough:

240g wheat flour

120g durum wheat flour

2 egg yolks

2 eggs

1 pinch of salt

1 tsp olive oil


Ricotta filling:

300 g ricotta

1 teaspoon salt

1 pinch of pepper

1 tsp olive oil


Spinach cream:

450 g spinach ( fresh)

2 shallots

50 ml white wine

100 ml vegetable broth

1 tsp olive oil

1 handful of fresh spinach as decoration


For the glazed peas:

500 g fresh peas

50 g butter

50 g vegetable stock




Preparation tortelli dough:

Knead all ingredients well and let rest covered for 30 minutes.

Roll out the dough thinly with a rolling pin or pasta machine.

Then divide into squares of 5 x 5 cm, fill with ricotta and shape into tortelli.

i.e. fold the dough square into a triangle. Press well so that the filling remains compact and there is no air between the dough and the filling.

Now press the ends of the long side together.


Preparation ricotta filling: mix well ricotta with salt, pepper and olive oil.


Preparation of spinach cream: Peel the shallots and cut into small, fine cubes. Then sweat them in a pan with olive oil, add the spinach and braise for 2 minutes. Deglaze with white wine and add the vegetable stock.  Season with salt and pepper and puree everything.


Glazed peas: shell the peas and boil them in salted water for 2 minutes.

Once the tortelli boil: Heat vegetable broth and butter in a saucepan and add the peas and glaze. They should not roast!


Cook and finish:

Cook the tortelli in salted water for 5 minutes.

In the meantime warm the spinach cream, and glaze the peas in butter.

Now cover the center of the plate with spinach cream. Place the tortelli one by one, spread the glazed peas on top and put the fresh spinach leaves on top as decoration.


Bon appetit!

...and don't forget the wine, Teresa says: 'a fresh Eisacktaler Veltliner it may be'.