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TORTELLI DI ERBETTA

Medium

50 min

First Dish

A simple and delicious first course. This classic recipe is also ideal for Sundays and holidays.

INGREDIENTS

For the filling

Ricotta

300g

Chard or beet greens

300g

Grana Padano DOP, grated

100g

Egg yolk

1

Salt and Pepper

to taste

Nutmeg

to taste

Nutmeg to taste

Butter

70g

Grana Padano Riserva

60g

Bring a large pan of water to the boil.

Meanwhile make a well shape with the flour, break the eggs into the centre and knead to obtain a smooth, even dough. Wrap in cling film and allow to rest for 20 minutes.

Wash the greens and remove the stalks, keeping the leaves. Boil these in salted water, then drain and squeeze.

Chop the greens and add the ricotta, egg yolk and grated Grana Padano, and mix to obtain an even mixture.

Add a pinch of salt and nutmeg to taste.

Roll out the pasta not too thin, and cut circles of approximately 5 cm diameter, using a serrated roller. Place a spoonful of filling in the centre of each pasta circle. Fold the pasta over to enclose the filling, taking care to seal the edges well so it stays intact during cooking. Cook the tortelli in plenty of boiling salted water. Drain carefully, taking care not to break the pasta. Place the tortelli in a bowl and garnish generously with melted butter and grated Grana Padana