Herbs and ricotta tortelli
500 g 100% Italian Wheat - Type 0 flour
300 g of Parmigiano Reggiano
400 g of fresh ricotta
100 g of butter
500 g of cutting chard
Salt to taste
You can start by preparing the dough: work the flour together with the eggs and with a pinch of salt. Once you obtain an elastic and smooth dough, wrap it in tissue paper and let it rest for about 20 minutes.
During the resting time of the dough, you can prepare the filling: in a bowl, add the Parmigiano Reggiano and the boiled and chopped chard to the ricotta, mix all and, if necessary, add some salt.
Proceed by flouring the worktop (better if it is wooden) and roll the egg pasta into a thin pastry: place the filling over it taking care to keep the heaps of the stuffing well apart.
Once this step is finished, fold the dough over itself by pressing well with your fingers around the stuffing so as to remove the air and make the edges adhere perfectly. Cut the tortelli with the serrated wheel, boil them in abundant salted water and, once drained, season them with the butter and abundant Parmigiano Reggiano.
In cooperation with The Diary of Sonia