Tortelli with herbs
Instructions
Boil the leaves of chard, strizzatele and Chop fine.
Mix the ricotta cheese with the beets, eggs, 100 g of Parmesan cheese, salt and a pinch of grated nutmeg.
Prepare the dough by kneading the flour and eggs.
Roll the pastry the thinnest possible strips about 10 cm.
Put the filling in piles, big as a walnut, lined up on the Strip to browse at a distance of 4-5 cm from each other; fold the Strip lengthwise to cover the filling; crush with your fingers around the pile of stuffed.
Formed of rectangular cut tortelli with the scroll wheel.
Cook the ravioli in salted water, drain well and toss, layered with melted butter and Parmesan.
Ingredients and dosing for 6 persons
- For the filling:
- 400 g of roman ricotta
- 300 g of chard leaves
- 100 g of grated parmesan cheese
- 1 egg
- Salt
- Little of nutmeg
- For the dough:
- 300 g of flour
- 3 whole eggs
- For seasoning:
- 100 g of melted butter
- 80 g of grated parmesan