THE green tortelli are a specialty of Emilian cuisine, especially in the provinces of Parma and Reggio Emilia. A recipe sumptuous, in its apparent simplicity, preparing for the Special occasions and offers a first course with an unmistakable flavor.
Ingrediants
- 400 g of flour 00
- 4 eggs
- salt
- 600 g of chard
- 600 g of spinach
- 300 g of cow’s milk ricotta
For the pastry
For the stuffing
- 2 tablespoons of minced lard
- 300 g of Parmesan cheese
- 1 clove of garlic
- half onion
- nutmeg
- butter
- grated parmesan cheese
To season
THE green tortelli are a specialty of Emilian cuisine in which the tradition of fresh filled pasta reaches extraordinary heights of flavor. A first course delicious to prepare on special occasions or for holidays, with family or friends. A thin veil of egg puff pastry contains inside a filling of ricotta cheese, spinach And beets.
The recipe of green tortelli it is demanding in preparation times, as happens for many great classic dishes, but it is not complex. The important thing is to squeeze the vegetables very well after boiling them, they must lose as much water as possible for the filling to keep well.
Also to facilitate the seasoning avoiding breakages in the tortelli, it may be useful to arrange the ravioli in the tureen in layers, as they drain, interspersed with a walnut butter and a sprinkling of parmesan.
If you like to propose the dishes of our tradition, you cannot leave out the Mantuan pumpkin tortelli, the Tyrolean lean ravioli with rye flour and the Piedmontese Agnolotti.
OTHER TASTY RECIPES: Cappellacci with Parmesan cream, Ravioli stuffed with ricotta and pistachios with cherry tomatoes, Ricotta and spinach ravioli
How to prepare: Green tortelli
- Execution
- challenging
- Preparation time
- 1h and 45 min
- Cooking time
-
20 min – 25 min
- Rest time
-
30 min
- Portions
-
4
How to prepare: Green tortelli
To make green tortelli, first of all dedicate yourself to the preparation of egg pasta. Place the flour on the work surface or in a bowl, shell the eggs and start working with a fork to mix. Continue by hand until the dough is smooth, elastic and compact. If while kneading you realize that it is a bit dry, add a teaspoon of warm water at a time until you reach the right consistency. You can obviously make the pasta with the help of a planetary mixer. Shape the dough into a ball, wrap it in cling film and let it rest for half an hour in the refrigerator.
In the meantime, clean the beets, eliminating the coast. Wash the leaves and separately clean and rinse the spinach as well. In a deep saucepan filled with salted water to a boil, first immerse the chard for 3-4 minutes and add the spinach for another 2 minutes. Drain the vegetables, let them cool in the colander and squeeze them very well.
In a pan, sauté the finely chopped garlic, onion and lard, add the squeezed vegetables and let them flavor. Then chop it with a knife.
Collect the minced vegetables, the drained ricotta and the grated Parmesan in a bowl. Complete with a sprinkling of nutmeg (if you like) and mix well to make the mixture homogeneous. Transfer it to a sac-à-poche and set aside. Remove the dough from the refrigerator, cut a portion and roll it out into a thin sheet using a rolling pin or a special dough roller. Spread a sheet on the floured work surface and arrange on one half of the stuffing nuts appropriately spaced from each other.
Close by overlapping the other half of the pastry, so that they match, and press with your fingertips around the filling. With a toothed pastry cutter, form the tortelli, square in shape, with a side of about 4 cm.
Cook the tortelli in boiling salted water for about 3-4 minutes: the pasta must remain firm. Remove them with a slotted spoon and gently transfer them to a bowl. Add the butter, a little cooking water (if necessary) and mix gently. Transfer the green tortelli to serving plates, complete with a generous grating of Parmigiano Reggiano and serve.
.
