Marco Canora

Fantastic recipes from the Italian-American chef, including chicken-liver crostini and a summer farro salad.
One dish served fresh every day.
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recipes

Spinach-and-Ricotta Tortelli with Browned Butter

The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling. If there's any dough left over, cut it into noodles, as Marco Canora does, then dry it and store it in bags in the refrigerator to have on hand for last-minute dinners.

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