Ricotta Guanciale and Spinach Tortellini with Tomato Sauce
Ingredients
- 1 pound all-purpose flour, plus more for dusting
- 4 large eggs, plus 2 yolks
- 1/4 cup extra-virgin olive oil, plus more as needed
- 2 teaspoons kosher salt, plus more to taste
- 1 to 2 tablespoons water
- 4 ounces guanciale, thinly sliced and cut into very small lardons
- 4 cups baby spinach
- 2 cups ricotta
- 1/2 cup grated Parmesan, plus more for garnish
- 1/4 teaspoon freshly grated nutmeg
- Semolina, for dusting
- 1 yellow onion, diced
- Pinch crushed red pepper flakes
- 2 cloves garlic, smashed
- One 28-ounce can crushed tomatoes
- 1/2 small bunch chives, thinly sliced
Instructions
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