Maremmana tortelli, with their spinach and fresh ricotta filling, are best served with a wild boar or hare sauce
To make the pasta, simply knead all the ingredients together and set aside for 30 minutes. In the meantime, prepare the filling by chopping and frying the greens and mixing them with the other ingredients. The pasta must be rolled out very thin, cut into rectangular strips and filled with the ricotta mix.
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