Beet/spinach filled pasta

Ingredienti per 6 persone:

For the filling:
- 400 gr di ricotta
- 300 gr white beet leaves
- 100 gr grated Parmigiano Reggiano cheese
- 1 egg
- Salt
- a pinch nutmeg
For the dough:
- 300 gr of flour
- 3 whole eggs
For the seasoning:
- 100 gr melted butter
- 80 gr grated Parmigiano Reggiano cheese or “Calzetti” spreadable cream

 

Preparation:
Boil the beet leaves and cut them finely. Work the ricotta with the beet ,egg ,100 gr parmigiano reggiano,salt and a pinch of grated nutmeg . Make the dough working well flour and eggs. Make the dough as thin as possible in 10 cm large stripes .Put a bit of filling ( a nut quantity) on the paste stripes, every 4-5 cm .Roll the stripes horizontally so to cover the filling. Form some square “tortelli” cutting each one with the specific tool. Cook the “tortelli” into boiling water and season them in various layers with melted butter ,grated parmigiano reggiano or parmigiano reggiano cream.

 
 
 

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of this site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

  I accept cookies from this site.
EU Cookie Directive Module Information