How to make Balanzoni with Butter and Sage

Balanzoni are a traditional dish from Bologna, similar to tortelloni, but with a green pasta made from spinach and filled with a rich mixture of ricotta, mortadella, and Parmesan.

Ingredients

For the fresh pasta:

• 300 g all-purpose flour

• 150 g fresh spinach

• 3 eggs

  
  

For the filling:

• 200 g fresh ricotta cheese

• 100 g finely chopped mortadella

• 50 g grated Parmigiano Reggiano

• 1 egg

• A pinch of nutmeg

• Salt and pepper to taste

  
  

For the sauce:

• 100 g butter

• 6-8 fresh sage leaves

• Grated Parmigiano Reggiano

  
  

Preparation

1. Prepare the pasta

• Blanch the spinach in boiling water for a few minutes, then drain and squeeze out the excess water. Chop finely.

• On a work surface, create a well with the flour, add the chopped spinach and eggs in the center.

• Knead until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

  
  

2. Prepare the filling

• In a bowl, mix together the ricotta, mortadella, Parmigiano, egg, a pinch of nutmeg, salt, and pepper.

• Stir until the filling is creamy but firm.

  
  

3. Roll out and fill the pasta

• Roll out the dough using a rolling pin or a pasta machine until it's thin.

• Cut the dough into squares of about 8 cm (3 inches).

• Place a teaspoon of filling in the center of each square.

• Fold each square in half to form a triangle, and seal the edges. Then, fold the two corners towards the center to form the classic Balanzoni shape.

  
  

4. Cook and serve

• Cook the Balanzoni in plenty of salted boiling water for about 4-5 minutes.

• Meanwhile, melt the butter in a pan with the sage leaves until the butter turns golden brown.

• Drain the Balanzoni and gently toss them in the butter and sage sauce.

• Serve hot with a generous sprinkle of grated Parmigiano Reggiano.