Tortelli alla Parmigiana (chard and ricotta)

An Italian recipe to prepare and enjoy to the accompaniment of opera music. And why? Because that's how its author, David Bazzali, chef of the Italian restaurant Il Bazzali, prepares them!

Ingredients

For the stuffing :

300 g of ricotta cheese
300g of chard or spinach leaves
200 g of parmesan reggiano râpé
1 egg - salt - pepper - nutmeg (a little)

For pasta :

300 g of all-purpose flour
3 whole eggs
2 tablespoons of water

For seasoning :

100 g of melted butter
Sage
80 g grated Parmesan cheese

Preparation

Mix the ricotta with the leaves, egg, grated Parmesan and add salt and a little nutmeg.
Pasta: Mix all the ingredients for the pastry. Once the dough has been assembled, place in a freezer bag and refrigerate for 2 hours.
After 2 hours, take out the pastry and roll it out thinner, forming strips about 10 cm long.
Assembly: Place some of the filling in a row on the pastry strip at a distance of 4 to 5 cm.
Fold the pastry lengthways to cover the filling. Press with your fingertips around the filling. Use a fluted cookie cutter to shape the tortelli into rectangles.
Cook the tortelli in salted water, drain well and season with the melted butter and grated Parmesan.

Preparation

2 hours 30 minutes

Cooking

3 minutes

Servings

6 servings