TORTELLI di ERBETTE: da leccarsi i baffi

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for frying.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and convenient.

Prepare the filling by mixing spinach, ricotta cheese, parmesan cheese, egg, nutmeg, salt, and black pepper in a bowl until well combined.

Roll out the pasta dough thinly on a floured surface.

Cut the dough into squares or circles, about 3 inches in diameter.

Place a small spoonful of filling in the center of each dough piece.

Fold the dough over the filling to create a half-moon shape and seal the edges tightly.

Bring the two ends of the half-moon together to form a ring, pinching to seal.

Heat olive oil in a deep fryer or large pot to 350°F.

Fry the tortellini in batches until golden brown, about 3-4 minutes, turning occasionally.

Remove the tortellini with a slotted spoon and drain on paper towels.

Serve hot, garnished with chopped parsley and a side of broth or sauce.

Cooking Techniques

Spice Level:

Dietary

Allergens