SHOPPING LIST: Cooking Skills: Pasta 2, Chapter 5 (Tortellini and Other Filled Shapes)

Each of the first three recipes uses one batch of dough (200 g flour and 2 eggs). Use the tub kind of ricotta, drained. Tortellini need cooked chicken and ham, which can be leftover roast chicken or sliced from a packet.

Tortelloni (about 3 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 small egg or a little water, for sealing
[ ] 200 g ricotta, drained in a sieve for 30 minutes
[ ] 60 g cooked spinach, squeezed completely dry, finely chopped
[ ] 30 g parmesan, grated
[ ] 1 pinch nutmeg
[ ] ¼ tsp salt
[ ] 20 g butter, to serve
[ ] 4 sage leaves, to serve

Tortellini in broth (about 3 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 small egg or a little water, for sealing
[ ] 100 g cooked chicken breast, finely minced or blitzed
[ ] 50 g cooked ham, finely chopped
[ ] 30 g parmesan, grated
[ ] 1 pinch nutmeg
[ ] 1 egg yolk, from a Lion-marked egg (for the filling), cooked in the pasta
[ ] 600 ml chicken stock (made with a stock cube), for the broth
[ ] 1 tbsp chopped parsley

Agnolotti (about 3 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 small egg or a little water, for sealing
[ ] 150 g ricotta, drained
[ ] 100 g cooked leeks (from 1 large leek, sliced and softened in butter), cooled
[ ] 30 g parmesan, grated
[ ] 1 pinch salt and pepper
[ ] 20 g butter, to serve
[ ] 1 tbsp chopped chives

Cannelloni with ricotta and spinach (4 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 250 g ricotta, drained
[ ] 100 g frozen spinach, thawed and squeezed completely dry
[ ] 30 g parmesan, grated
[ ] 1 pinch nutmeg, salt and pepper
[ ] 1 tin chopped tomatoes (400 g)
[ ] 1 garlic clove, sliced
[ ] 1 tbsp olive oil
[ ] 4 basil leaves
[ ] 40 g mozzarella, torn or grated

For the experiments
[ ] Extra ricotta for the dryness test
[ ] Freezer bags and a tray for the fresh vs frozen test