Celebrating 21 years of
culinary excellence


  • 21 November, 2019

Prue Leith Pasta

As we are celebrating Italian cuisine this month, we are sharing one of our favourite classics from the Emilia-Romagna province: Tortelli di erbette. Book for our pasta short course if you prefer hands on guidance!

RECIPE NAME: Tortelli di erbette (Swiss chard & ricotta stuffed pasta)

YIELD:  4-5 portions

COOKING TIME: 2-3 minutes


1 Recipe enriched pasta dough (see below)

150g Ricotta cheese

150g Swiss chard, blanched and chiffonade

2g Garlic clove, skin on, crushed

20g Butter

50g Parmigiano Reggiano

5g Chopped parsley

Salt, pepper, nutmeg

To Serve

Finely grated Parmigiano Reggiano




  1. Roll the pasta out to about 2mm thin (creamy fillings need thin pasta, chunky fillings thicker pasta)
  2. Don’t fold the pasta as you roll it, and flour the pasta, not the machine.
  3. Pipe the filling onto the pasta sheet, then brush the pasta lightly with water and fold the bottom part of the dough over to the top and seal each parcel – make sure there is no air in. Cut with the pasta cutter into squares. Three sides should be serrated and one side plain.
  4. Store on lightly floured silicone paper.


  1. Melt the first butter in a hot pan and add the garlic – flavour the butter, then add the blanched spinach and sauté until soft, then cool on a tray.
  2. Soften the Ricotta cheese in a blender, add the Parmigiano and then pass through a tammis.
  3. Finely blend the Swiss chard and combine with the ricotta, then season with salt, pepper and add nutmeg. Place in a piping bag and set aside in the fridge.

To cook:

  1. Boil the pasta very briefly in rapidly boiling water.
  2. Melt the rest of the butter in a pan and as you remove the pasta from the cooking water, place it in the butter and toss to coat and emulsify the sauce.
  3. Plate the pasta and top with finely grated Parmigiano. The tortelli should be drowning in butter and covered in Parmigiano!


RECIPE NAME: Enriched Pasta

YIELD:  400g


300g Cake flour

3 Whole eggs

1 Egg yolk

2g Salt



  1. Place your flour and salt mixture on a flat working surface.
  2. Make a well in the center and pour in your eggs.
  3. Working fast, incorporate your egg mixture into your flour.
  4. Work into a dough and knead well until very smooth.
  5. Once you have reached the correct consistency, flatten, wrap and rest dough.
  6. Quality check: Pasta dough should be smooth and elastic.

NOTE: When rolling pasta flour the pasta lightly from the flour shaker, but only if needed. If your consistency is correct you shouldn’t need much flour. NEVER flour the machine.



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