Tuesday 24 May 2011

Spinach and ricotta tortelloni

Homemade spinach and ricotta tortelloni

Homemade spinach and ricotta tortelloni

Perfecting a classic dish is the first step towards experimentation. Once you've mastered the technique then you can broaden your horizons and experiment. Making fresh pasta is one thing but filled pasta is another entirely. My first attempt was OK, my second was a disaster and one which I unwisely attempted to foist upon my parents. My mother was wonderfully forgiving, my patriarchal Sicilian father less so. He withheld any verbal comment but the manner in which he approached his plate spoke a thousand words.

So this is my third attempt and this time I have followed a recipe and used a snazzy device that cuts and crimps the tortelloni together - tonight I will serve them with all arrabbiata with basil and parmegiano - tomorrow I may try and tempt my father!

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