Spinach and Ricotta Tortellini with Bacon
Rinse spinach, trim and blanch in a pot of boiling water for 1-2 minutes. Drain, rinse with cold water, drain again and puree in a food processor. Put flour into a bowl and form a well in the center. Add the spinach puree, eggs, egg yolks, 1 teaspoon salt and olive oil to the well. Whisk with a fork and gradually mix with the flour. Knead into a smooth but firm dough. Add a little more flour as needed. Wrap in plastic cling and let sit about 30 minutes.
Dice the pancetta cubes. Rinse the radicchio, pat dry and cut into fine strips. Drain the ricotta in a sieve. Mix the ricotta, radicchio and pancetta. Season with salt and pepper being careful not to oversalt as the bacon will release some salt during cooking.
Feed the pasta through a pasta machine onto plates.
Cut the pasta sheets into strips about 6 cm wide (approximately 2 1/3 inches).
Evenly distribute tablespoons of the ricotta mixture across the pasta strips.
Cut the pasta into squares around the filling.
Fold the pasta over the filling and form into triangles. Press down on the edges well.
Fold the tips of the long side down.
Press the ends together.
Lay the finished tortellini out on a piece of parchment paper.
Bring a pot salted water to a boil and cook the tortellini for about 5-6 minutes until they float to the top. remove with a slotted spoon and drain.
Combine the crème fraîche and cream in a large pan. Boil over medium heat to form a creamy sauce.
Add the tortellini to the sauce. Stir and serve.