Tortelli with herbs… this is how we do them!
For the pastry:
-5 whole eggs
-1 kilo of flour
-water, as needed
For the filling:
-300 grams of raw herbs (or chards)
-600 grams of ricotta (not the low-fat one)
-1 whole egg
-300 grams of Parmigiano-Reggiano
For the dressing:
-150 grams of Parmigiano-Reggiano
-30 grams of butter melted with sage leaves
Boil the herbs (or the chards) in salted water, drain and squeeze out well.
Pan-fry with some butter and then chop with the mezzaluna knife.
Let the herbs cool down before adding them to the rest of the mixture. Add the ricotta, egg, Parmigiano cheese, nutmeg and salt.
In the meantime, prepare the dough by kneading the flour, eggs and water, as needed.
Place the dough on the worktop and roll it into strips. Put the filling on the strips to form some little balls.
Fold the dough strips and cut them with the toothed wheel.
Cook the tortelli in salted water for about 15 minutes.
Season with butter melted with sage and cover with abundant Parmigiano-Reggiano.
Enjoy your meal!