Main courses

  • 12 March, 2020

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!

Ingredients

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
Butter

Method

Filling:

  • 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.
  • Soften the Ricotta cheese in a blender, add the Parmigiano and then pass through a tammis.
  • 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.
  • Roll the pasta out to about 2mm thin (creamy fillings need thin pasta, chunky fillings thicker pasta)
  • Don’t fold the pasta as you roll it, and flour the pasta, not the machine.
  • 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.
  • Store on lightly floured silicone paper.

    To cook:

    • Cook the pasta very briefly (about 5 minutes) in rapidly boiling, salted water.
    • 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.
    • Plate the pasta and top with finely grated Parmigiano. The tortelli should be drowning in butter and covered in Parmigiano!

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