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


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.


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