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Haller cooks up ricotta tortelli with fresh spinach and glazed peas

A delicious recipe from Levin Grüten, chef at AO Restaurant by Haller

Surrounded by grapevines, the family-run hotel “Haller“In the northernmost wine-growing region of Italy and offers everything for an enjoyable holiday in its 18 spacious, sustainably designed suites. In addition to delicious wine, the in-house “AO Restaurant” offers excellent cuisine.

Particular attention is paid to short distances and seasonality, and the menu convinces with regional, varied dishes. Vegetarian dishes can also be found here in abundance. The organic breakfast, which is included in the price of every stay, also ensures that there is no unnecessary rubbish. Each guest is asked about their own hunger levels and preferences, so that as much packaging material as possible can be saved and at the same time 100 percent freshness and enjoyment can be guaranteed.

Today's recipe is one of the favorite recipes from Levin Grüten, who stands behind the saucepans in the AO Restaurant with great sensitivity. The ricotta tortelli with fresh spinach and glazed peas are wonderfully suitable for lunch or dinner and are ideal for everyone who has always wanted to make pasta themselves!

The tortelli are deliciously arranged in the AO Restaurant by Haller

Ingredients for the ricotta tortelli with glazed peas and fresh spinach:

For people 4

Tortelli dough:

  • 240 g wheat flour
  • 120 g durum wheat flour
  • 2 beaten egg yolk
  • 2 eggs
  • a pinch of salt
  • 1 tbsp olive oil


  • 300 g ricotta
  • 1 tbsp salt
  • a pinch of ground pepper
  • 1 tbsp olive oil

Spinach cream:

  • 450 g spinach (fresh)
  • 2 shallots
  • 50 ml white wine
  • 100 ml vegetable broth
  • 1 tbsp olive oil
  • 1 handful of fresh spinach as decoration

Glazed peas:

  • 500 g fresh peas
  • 50 g butter
  • 50 g vegetable broth
  • salt


1. For the tortelli dough, knead all ingredients well and cover and let rest for 30 minutes. Roll out the dough thinly with a rolling pin or pasta machine.

2. While the dough is resting, prepare the ricotta filling. Mix together all the ingredients - ricotta with salt, pepper and olive oil - well.

3. Then cut the tortelli dough into 5 x 5 cm squares, fill with ricotta and shape into tortelli, ie fold the dough square into a triangle. Press down well so that the filling remains compact and there is no more air between the dough and the filling. Now press the ends of the long side together.

4. Put the tortelli in boiling salted water for about 5 minutes and cook.

5. In the meantime, prepare the spinach cream. To do this, peel the shallots and cut them into small, fine cubes. Then sauté in a pan with olive oil, add the spinach and sauté for 2 minutes. Deglaze everything with white wine and add the vegetable stock. Season with salt and pepper and puree everything.

6. For the glazed peas, peel the peas and cook in salted water for 2 minutes. Heat the vegetable stock and butter in a saucepan, add the peas and glaze. You shouldn't roast!

7. Cover the center of the plate with the spinach cream to serve. Place the tortelli individually on top, spread the glazed peas over them and place the fresh spinach leaves on top as a decoration.

Another tip from us:

Depending on the season, you can serve the tortelli with other vegetables. Whether with fresh tomato sauce, mushrooms or in autumn and winter with pumpkin and Jerusalem artichoke or truffle. We wish you good luck and a good appetite

– Levin and the entire team of Haller Suites & Restaurant

The Haller Suites & Restaurant team
View into the room of a Haller Suite
Exterior view from the Haller


  • Marcel Ruebesam

    Oh how delicious, even though it is very late, I still got a real appetite and would now like to prepare everything for myself. Unfortunately, I don't have the ingredients, but I'll print out the recipe for the ricotta tortelli and cook it for the weekend, it's relatively easy. Thanks for the lovingly written lines in the article, stay healthy and all the best. Marcel


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