The recipes

Tortelli d'erbette with Parmigiano Reggiano PDO

Emilia Romagna

The recipe

Ingredients (for 4 people):

For the pasta dough:
Flour: 310 g
Eggs: 3
For the stuffing
Chard: 280 g
Ricotta PDO: 250 g
Parmigiano Reggiano PDO (grated): 100 g
Nutmeg: to taste
Salt: to taste
For the sauce
Butter: 57 g
Parmigiano Reggiano PDO (grated): 100 g

Pour into a bowl the Ricotta PDO, the grated Parmigiano Reggiano PDO and chopped chard (boil its leaves in boiling water for 2 to 3 minutes, let cool, dry and chop finely). Add salt and nutmeg to taste and mix thoroughly.

Prepare the pasta dough, mixing together the flour and eggs and kneading to obtain a homogeneous dough, then let it rest for 20 minutes, covering it with a cloth or plastic film. Pour the dough into a sheet one millimeter thick (with a rolling pin or with a pasta machine) and use the tip of a knife to divide it into squares measuring 6-8 cm per side. Finally, put a bit of stuffing on each square, and close it by sticking the edges together: the Tortelli are ready!

Cooking and sauce
Cook the pasta in plenty of boiling salted water for about 5 minutes and then drain. Tortelli should be served with melted butter and grated Parmigiano Reggiano PDO (preferably mixing them together in a hot pan before serving).

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