Tortelli alle erbette are a traditional dish from Emilian cuisine. They are delicious tortelli filled with Ricotta Romana and chard leaves, dressed with melted butter and grated Parmigiano. The pasta is homemade using flour and whole eggs. This recipe requires some time and effort, but the final result is truly rewarding. Tortelli alle erbette are perfect as a first course during festive occasions or for a special dinner.
Boil the chard leaves, squeeze them and chop them finely
Mix the ricotta with the chard, the egg, 100 g of Parmigiano, salt and a pinch of grated nutmeg
Make the pasta dough by kneading the flour with the eggs
Roll the dough as thinly as possible into strips about 10 cm wide
Place walnut-sized portions of filling in a row on the pasta strip, about 4-5 cm apart; fold the strip lengthwise to cover the filling; press around each mound with your fingers
Cut the tortelli into rectangles using a pastry wheel
Cook the tortelli in salted water, drain them well and dress them in layers with melted butter and Parmigiano
Rolling pin
Pastry wheel
Italy
| Energy (kcal) | 216.6 |
| Carbohydrates (g) | 14.85 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 12.89 |
| of which Saturates (g) | 7.4 |
| Protein (g) | 10.79 |
| Fiber (g) | 0.88 |
| Sale (g) | 0.12 |
