For the pasta: 2 cups of flour, 2 large eggs
For the filling: 2 cups of ricotta cheese, 1 cup of cooked and chopped spinach, 1/2 cup of grated Parmigiano Reggiano cheese, salt and pepper to taste
For the sauce: 4 tablespoons of unsalted butter, 1 cup of grated Parmigiano Reggiano cheeseLearn more
🍝 Tortelli d'erbetta Recipe from Parma
Tortelli d'erbetta from Parma
You will need:
For the pasta: 2 cups of flour, 2 large eggs
For the filling: 2 cups of ricotta cheese, 1 cup of cooked and chopped spinach, 1/2 cup of grated Parmigiano Reggiano cheese, salt and pepper to taste
For the sauce: 4 tablespoons of unsalted butter, 1 cup of grated Parmigiano Reggiano cheese
Instructions
- First, let's start with the pasta dough. In a large bowl, combine 2 cups of flour with 2 large eggs. Mix until a dough forms. Knead the dough on a floured surface until it's smooth and elastic, about 10 minutes. Let it rest for 30 minutes.
- While the dough is resting, prepare the filling. In a separate bowl, combine 2 cups of ricotta cheese with 1 cup of cooked and finely chopped spinach. Add 1/2 cup of freshly grated Parmigiano Reggiano cheese and season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
- Roll out the pasta dough into a thin sheet using a pasta machine or a rolling pin. Cut the dough into 2-inch squares. Place a spoonful of the filling in the center of each square. Fold the squares diagonally to form triangles, pressing the edges firmly to seal.
- Bring a large pot of salted water to a boil. Add the tortelli and cook until they float to the top, about 3-4 minutes.
- While the tortelli are cooking, prepare the sauce. Melt 4 tablespoons of unsalted butter in a pan over medium heat. Add 1 cup of grated Parmigiano Reggiano and stir until the cheese is melted and the sauce is creamy.
- Drain the tortelli, reserving a bit of the pasta water. Toss the tortelli in the sauce, adding a bit of the pasta water if needed to loosen the sauce. Serve the tortelli immediately, garnishing with more Parmigiano Reggiano if desired.
Notes
This is a traditional dish from Parma that showcases the region's famous Parmigiano Reggiano cheese. The filling can also be made with other greens like chard or beet greens.
Immerse yourself in the rich culinary culture of Italy with this authentic Tortelli d'erbetta recipe straight from the heart of Parma. This traditional dish, a staple in the Emilia-Romagna region, is a testament to the simple yet exquisite Italian cuisine. The recipe shines a spotlight on one of Italy's most renowned exports - the Parmigiano Reggiano cheese.
What makes Tortelli d'erbetta so special? It's the perfect blend of textures and flavors. The silky pasta envelopes a creamy ricotta and spinach filling, punctuated by the sharpness of Parmigiano Reggiano. Each bite is a journey through the rustic Italian landscapes, a taste of la dolce vita.
A Taste of Tradition
While Italy is known for its pizza and pasta, dishes like Tortelli d'erbetta showcase the country's regional diversity. In Parma, home of the Parmigiano Reggiano, this dish is a beloved classic. It's not just food; it's a part of the region's identity, a recipe passed down through generations.
But don't be fooled by its humble appearance. The secret to this dish lies in the quality of its ingredients. The Parmigiano Reggiano, with its distinct nutty flavor, adds depth to the ricotta and spinach filling. The pasta, made from scratch, brings a comforting, homemade touch.
Exploring Variations
While the recipe we've shared is the traditional version, Tortelli d'erbetta is versatile. You can experiment with different fillings, swapping spinach for other greens like chard or beet greens. The essence of Italian cooking is about making the most of what's in season, so feel free to adapt to your local produce.
In Italy, food is a celebration of life. So, gather your loved ones, put on your apron, and embark on this Italian culinary adventure. And remember, the secret to great Italian cooking is not just in the ingredients but also in the love and passion you pour into it. Buon appetito!
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