Instructions

1. 1.

   Create the pasta dough by combining the flours with eggs and a pinch of salt. Knead until smooth and elastic, then wrap and rest in the refrigerator for at least one hour.

   400 g Semolina, 400 g Flour, 8 pc Eggs, 1 ml Salt

2. 2.

   Simmer the spinach in salted boiling water for ten minutes, then drain thoroughly. Once cooled, squeeze out all excess water and place in a mixing bowl.

   500 g Spinach, fresh

3. 3.

   Finely mince the onion and sauté in olive oil until it reaches a golden brown. Add this to the spinach.

   0.5 pc Yellow onion

4. 4.

   Finely chop the mushrooms and fry them until their moisture has evaporated but they remain juicy. Season with salt and add to the bowl.

   150 g Mushrooms

5. 5.

   Process the walnuts into a fine meal and grate the parmesan. Mix these into the bowl with ricotta, salt, and pepper until the filling is a smooth, consistent cream.

   300 g Ricotta, 50 g Walnuts, 50 g Parmesan, 1 ml Salt, 1 ml Black pepper

6. 6.

   Roll out the rested pasta dough into thin sheets using a rolling pin or pasta machine.

7. 7.

   Lay a pasta sheet over the mould and fill each indentation. Top with a second sheet and use a rolling pin to seal and cut the individual sorrentinos.

8. 8.

   Allow the pasta to dry on a floured surface for a few hours. Boil in salted water until the sorrentinos rise to the surface.

9. 9.

   Prepare the sauce by melting butter over low heat with fresh sage and black pepper.

   50 g Butter, 10 pc Sage leaves, fresh

10. 10.

    Plate the sorrentinos and drizzle with the sage butter, finishing with a sprinkle of extra parmesan if desired.