Tortelli alla Parmigiana (chard and ricotta)

Tortelli alla Parmigiana

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

  1. Mix the ricotta with the leaves, egg, grated Parmesan and add salt and a little nutmeg.
  2. Pasta: Mix all the ingredients for the pastry. Once the dough has been assembled, place in a freezer bag and refrigerate for 2 hours.
  3. After 2 hours, take out the pastry and roll it out thinner, forming strips about 10 cm long.
  4. Assembly: Place some of the filling in a row on the pastry strip at a distance of 4 to 5 cm.
  5. 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.
  6. Cook the tortelli in salted water, drain well and season with the melted butter and grated Parmesan.
Preparation
3h
Cooking
3 min
Servings
6 servings
Category
Main dishes
Recipe by
David Bazzali

Chef's tip: To make the stuffing, boil the chard leaves, press them dry with your hands and chop finely.