Tortelli D'erbetta
Over a year ago
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Ingredients
- 3 eggs
- 0.5 tsp. salt
- 700g spinach beet greens or chard or garden
- 300g rather oily and dry ricotta
- 200g Parmigiano-Reggiano
- 80g butter
- 4 eggs
- 500g flour
- 1 tsp. nutmeg
Accompaniment
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Method
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1
For the filling:
Boil the herbs are removed after the coast and washed, then drained and squeezed, then chopped and mixed with the ricotta, 1 egg whole, Parmesan, salt and nutmeg idea.
Try everything and add salt and Parmesan to have a smooth mixture and tasty.
The pastry is made with 3 eggs and flour, salt and little water so as to obtain a mixture compact.
Put the dough in strips lying in the middle of dollops of filling on the dough and turn over by to obtain 7 cm rectangular ravioli length.
Close them well with your hands and be careful that there is air between the full and pasta, cut with a toothed wheel.
Cook in salted water for about 17 minutes and drain very well.
Season with plenty of melted butter and Parmesan
Chef's Tips
Remember tortelli must have the "code" of pasta, is the right proportion of full and pasta.
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