Orecchioni are a type of tortello filled with ricotta, Parmigiano, salt, nutmeg, and herbs (such as spinach, Swiss chard, stridoli, parsley, or poppy greens).
Ingredients and Preparation
For the dough:
- 400 g flour
- 4 whole eggs
For the filling:
- 400 g good-quality ricotta, preferably mixed
- 100 g grated Parmigiano
- 1 whole egg
- boiled spinach, well squeezed
- a pinch of nutmeg
- salt
Start by preparing the dough: place the flour in a mound on the pastry board, break the eggs in the center, and begin mixing first with a fork, then more vigorously with your hands until the dough is smooth and elastic. Let it rest for at least half an hour, either between two plates or wrapped in cling film.
Meanwhile, prepare the filling: in a bowl, mix the ricotta, eggs, grated Parmigiano, chopped spinach, a pinch of nutmeg, and a little salt.
Roll out the dough fairly thin, then cut it with a pastry wheel into squares of about 6–7 cm per side. Place a teaspoon of filling in the center of each square, fold into a triangle, and seal the edges with the tines of a fork to keep the filling from leaking.
Boil the orecchioni in plenty of salted water and serve with a generous helping of ragù and grated Parmigiano. An excellent alternative dressing for this pasta is the classic butter and sage.
