Tortelli With Herbs
Recipe first for 6 people based on Roman ricotta.
Preparation:
Preparation: Boil the leaves of the beets, squeeze them and chop them finely. Mix the ricotta with the chard, the egg, 100 g of Parmesan, salt and a pinch of grated nutmeg. Prepare the dough by mixing the flour with the eggs. Roll out the dough as thinly as possible, into strips about 10 cm wide. Place the filling in heaps, the size of a walnut, in a row on the strip of pastry at a distance of 4-5 cm from each other; fold the strip lengthwise to cover the filling; squeeze with your fingers around the mound of filling. Form rectangular tortelli by cutting them with the special wheel. Cook the tortelli in salted water, drain them well and season them, layered with melted butter and Parmesan.
Ingredients:
Ingredients: For the Filling: - 400 G Roman Ricotta - 300 G Chard Leaves - 100 G Grated Parmesan Cheese - 1 Egg - Salt - A Little Nutmeg - For the Puff Pastry: - 300 G Flour - 3 Whole Eggs - For Seasoning: - 100 G Melted Butter - 80 G Grated Parmesan
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