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Back Tortelli Piacentini Mr Armani

Learn how to make Mr Armani's favourite pasta dish - Recipe serves 4

Mr Armani Family Portrait

“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.”

Giorgio Armani

Tortelli Piacentini Stuffing


600g of ricotta
600g of spinach
1 egg
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.

Tortelli Piacentini Pasta


600g of flour
4 eggs
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.

Tortelli Piacentini Sauce


100g of butter
20g of Grana Padano cheese
Fresh sage


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.

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