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Spinach and ricotta-filled pasta from Maremma dressed in hearty meat sauce is pure Tuscan soul food. A protein-rich mediterranean favorite that freezes well for family meal prep.
Cook the spinach in a large skillet over medium heat with 1 tbsp olive oil until wilted, then transfer to a colander and squeeze out excess moisture thoroughly.
In a bowl, combine ricotta, spinach, eggs, parmesan, 1/4 tsp nutmeg, and a pinch of salt and pepper, mixing until smooth for the tortelli filling.
Prepare pasta dough by mixing flour, 1 pinch salt, and eggs; knead until smooth, then cover and rest for 30 minutes.
On a floured surface, roll the dough into thin sheets; cut into squares and place a spoonful of filling in the center of each, folding and sealing tightly to form tortelli.
Heat 1 tbsp olive oil in a saucepan; sauté finely chopped onion and garlic over medium heat until translucent, then add ground beef and pork. Brown the meat well, add the sage, crushed tomatoes, salt, and pepper, and simmer gently for 30 minutes to develop hearty flavor.
Bring a large pot of salted water to a boil; cook tortelli in batches for 3–4 minutes until they float. Drain carefully to avoid tearing.
Serve the tortelli topped with warm meat sauce and a sprinkle of parmesan cheese.
