Balanzoni are a typical Bolognese pasta named after the city’s mask: Dr. Balanzone.
They are also called mad tortelli and Carnival tortelli because they are eaten during Carnival time.
Ingredients for 4 people
- 300 g of flour
- 3 eggs
- nutmeg
- 2 ounces of boiled and squeezed spinach
- 2 ounces of bologna
- 2 ounces of fresh ricotta cheese
- ½ ounce of grated cheese
- butter
- onion
- olive oil
- salt and pepper
Procedure for the dough
1) Boil spinach in salted water for two minutes, drain and squeeze thoroughly, then blend until creamy
2) Place the flour “in a well”, insert the eggs, spinach cream and olive oil and knead the dough. Once ready and smooth, let it rest in the refrigerator for an hour wrapped in plastic wrap.
Stuffing procedure
3) Melt the knob of butter, brown the onion over low heat and add the finely chopped mortadella, spinach, a pinch of salt, pepper and nutmeg. After browning, turn off and let cool and then add the ricotta, grated cheese, egg and mix.
Preparation procedure
4) After an hour has passed since the dough was prepared, roll out the pastry and with a pastry cutter cut out squares 6-7 centimeters on each side, place the filling in the center and close ‘pie-like’.
5) Serve Balanzoni with a classic sauce of butter and sage, but also with a white meat sauce, with plenty of grated cheese, or mascarpone and sausage.