Ristorante Parma Rotta
Ingredients and quantities

Quantities for 10 people:

For the pasta

  • 1kg egg pasta (made using 1kg superfine flour and 9 whole eggs, weighing 65g each)

For the filling

  • 1kg cow’s milk Ricotta
  • 200g chard
  • 3 whole eggs
  • 200g grated Parmesan cheese PDO
  • ½ grated nutmeg 

For the sauce

  • 200g butter
  • 200g grated Parmesan cheese PDO matured 24 months

Chard-filled tortelli (Tordéj d’arbetti)

Handmade fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

Boil the chard, drain and squeeze out any excess water. Prepare the filling by mixing together the Ricotta cheese, chard, eggs, Parmesan cheese, nutmeg and a pinch of salt. Make the pasta then roll out several fairly thin strips of pasta about 15cm wide.
Use a spoon to place small “balls” of filling at the centre of the sheet of pasta. Fold the pasta over on itself to cover the filling and use your hand to press down on each parcel thus removing any excess air. Use a serrated pastry cutter to make rectangles measuring about 4x3cm.
Cook the tortelli in boiling salted water for a few minutes and serve with some melted (not fried) butter and a sprinkling of grated Parmesan cheese.
 



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