Make it at home with Cecchi

For the pasta

- 350g flour
- 3 eggs
- Salt
- Olive oil

Mix the flour and the eggs in a bowl. Add a pitch of salt and a drizzle of oil and mix to combine. Then add enough water to bring together the mix into a homogeneous ball. Cover with a tea towel and leave to rest for 30 mins.

In the meantime, make your tortelli filling, for which you’ll need

- 450g chard or silverbeet
- 450g spinach
- 350 fresh ricotta
- Fresh marjoram
- Nutmeg
- Salt and pepper

Parboil your spinach and chard in separate pots of boiling salted water for six minutes. Drain them, squeeze out any excess water and chop finely.

Place the ricotta in a bowl. Add the chopped spinach and chard, a pinch of nutmeg and marjoram and salt and pepper to taste. Mix well and set aside.

Back to the pasta

Lightly flour a clean surface. Roll out your pasta dough until it’s 2-3 millimetres thick and cut into 5-6 centimetre squares. They don’t have to be perfect. Aim for 12 even squares and you don’t even have to measure them out.

With a teaspoon, place a small dollop of filling on the left hand side of the pasta square and fold the other side over to cover. Press down to seal the sides with your thumb and then use a fork to press all the way around the edges. Continue with the rest of the filling.

Once you’re done, place a big pot of salted water on to boil. Add the tortelli to the water, making sure they don’t stick together. When the tortelli float to the top, they’re cooked!

For the sauce

- 2 garlic cloves
- Parsley
- bay leaf
- 1 carrot
- 500g minced beef
- Glass of red wine
- 350g can of chopped tomatoes
- 1tbsp tomato paste
- Salt and pepper
- Olive oil
- Parmesan to serve

Chopped the garlic and a handful of parsley and fry in a hot saucepan with a drizzle of oil. Add the bay leaf, finely chopped carrots and minced meat and cook until the meat is browned. Pour in the red wine and cook until reduced.

Lower the heat, add the canned tomatoes, a cup of water and the tomato paste and simmer for 40-45 minutes or until lovely and thick. Season with salt and pepper.

Serve with the tortelli and a good shaving of Parmesan cheese

Enjoy!