Green Tortelli filled with ricotta with tomato sauce
Balanzoni has the same shape as tortellini but its size is double or triple of normal tortellini. Its name derives from the Bolognese mask of Dr. Balanzone, once in fact this pasta was consumed during the carnival period but today it can be eaten at any time of the year.
Traditionally it is filled with mascarpone and mortadella and dressed in butter and sage.
In this cooking class, Riccardo will teach you how to make Balanzoni, with its traditional green dough made by spinach and with decidedly lighter ricotta filling to serve it with a fresh tomato sauce.
For the pasta:
For the filling:
For the sauce: