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Tortelli with herb greens are a traditional dish of Emilian cuisine. They are delicious tortelli filled with Roman ricotta and beet leaves, dressed with melted butter and grated Parmesan. The pasta is homemade with flour and whole eggs. This recipe takes a bit of time and effort, but the final result is truly rewarding. Tortelli with herb greens are perfect as a first course during the holidays or for a special dinner.
Boil the beet leaves, squeeze them well and chop them finely
Work the ricotta with the beet leaves, the egg, 100 g of Parmesan, salt and a pinch of grated nutmeg
Prepare the dough by kneading the flour with the eggs
Roll out the dough as thinly as possible into strips about 10 cm wide
Place the filling in walnut-sized mounds in a row along the strip of dough, 4-5 cm apart; fold the strip lengthwise to cover the filling; press with your fingers around each 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 in layers with melted butter and Parmesan
Rolling pin
Pastry cutter
Italia
| Energy (kcal) | 227 |
| Carbohydrates (g) | 16.37 |
| of which sugars (g) | 1.53 |
| Fat (g) | 13.54 |
| of which saturates (g) | 7.76 |
| Protein (g) | 10.74 |
| Fibre (g) | 0.77 |
| Salt (g) | 0.31 |
