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Foodxperience

Tortelloni ricotta-spinach

Tortelloni ricotta-spinach with nocerino and salsa verde di Novello. Recipe by FoodXperience chef Maarten Bloemers of HANOS Nijmegen.

Maarten: "When I think of Italian cuisine, I think of the simplicity of pure quality products. And that certainly doesn't always have to include meat or fish. For me, this dish symbolizes the simplicity of Italian cuisine. Delicious as a starter or as an intermediate course."

Ingredients

fresh herbs such as tarragon, flat-leaf parsley, chervil, lovage
verjus
tortelloni ricotta-spinach
Novello olive oil
ginger vinegar
Garlic
wild spinach
Shallot
Red chili pepper
walnuts
Italian cheese
Ricotta

Novello olive oil
verjus
ginger vinegar
fresh herbs such as tarragon, flat-leaf parsley, chervil, lovage

Preparation

  1. Wash the fresh herbs, pat dry, and blend finely in the food processor. Add the Novello olive oil and season with verjus and ginger vinegar.
  2. Cook the tortelloni.
  3. Briefly sauté the spinach with shallot, garlic, and a finely chopped red chili (to taste). Season with salt and pepper.
  4. Arrange the spinach on the plate, place the tortelloni on top, and generously grate walnut and sheep's cheese over it.
  5. Add pieces of ricotta and drizzle with salsa verde di Novello.

  1. Wash the fresh herbs, pat dry, and blend finely in the food processor.
  2. Add the Novello olive oil and season with verjus and ginger vinegar.