Ristorante Il Rigoletto
Ingredients and quantities

Quantities for 6 people:

For the pasta 

  • 250g “00” flour
  • 3 whole eggs
  • salt
  • olive oil

For the filling

  • 200g cow’s milk Ricotta cheese
  • 50g spinach
  • 1 egg yolk
  • grated 24-month matured Parmesan cheese

For the sauce

  • grated 24-month matured Parmesan cheese
  • butter
Accompanying wines:
Colli di Parma DOC Lambrusco

Chard tortelli 

Fresh homemade and hand-rolled pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Break the eggs into the well, add two teaspoons of sugar and two or three tablespoons of olive oil. Knead, starting from the centre. Once the dough is smooth, set aside to rest for about 1 hour. Roll out the pasta on a pastry board into 10cm-wide strips. On the lower part of the sheet, place a little filling at regular intervals. Close, by folding over the pasta. Use a pasta wheel to cut out rectangles measuring approx. 4x2.5 cm each.

For the filling: Mix together the ingredients to obtain a smooth mixture ready to use immediately.

Cook the tortelli in plenty of boiling, salted water. Drain and sprinkle with grated, 24-month matured Parmesan cheese and melted butter and serve.

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