Learn how to make Mr Armani's favourite pasta dish - Recipe serves 4
“There is a dish which is my absolute favourite and also represents my roots and childhood memories: the classic spinach and ricotta tortelli piacentini. They are delicate and served with just some melted butter and Grana Padano cheese. The best were my mother's: I still recall her satisfied expression while bringing them to the table. They are memories of my family’s Sunday lunches and they usually preluded the much-desired moment when my brother and I used to go to the cinema with my father.”
600g of ricotta
600g of spinach
100g of grated Grana Padano cheese
Blanch the spinach and chop with a mezzaluna knife.
Mix the spinach with the rest of the ingredients and season with salt and pepper. Place the mixture in the fridge for one hour.
600g of flour
120ml warm water
Mix the ingredients together until you have a solid dough, then knead it to form into a ball shape. Cover it in cellophane and let it rest for 30 minutes. Flatten the dough with a rolling pin and, once it's sufficiently thin, cut into 4 cm circles or squares. Place a tablespoon of stuffing in the centre of each circle or square, damp their edges with water and close them, then twist the edges to get the traditional candy shape.
100g of butter
20g of Grana Padano cheese
Boil some salted water. Once boiling, add the pasta and cook for a few minutes. Drain and serve with melted butter and Grana Padano cheese.