50 min
4 People
50 min
INGREDIENTS for 4 people

For egg pasta

10.6 oz “00” (finely milled) flour

3 eggs


For the filling:           

10.6 oz Ricotta cheese

12.3 oz Greens or chard greens

3.5 oz grated Parmigiano Reggiano cheese

1 Yolk

Salt-pepper  to taste

Nutmeg to taste


For the dressing:       

2.5 oz Butter

2.1 oz grated Parmigiano Reggiano cheese


Bring the water to a boil in a large pot.


In the meantime, pour the flour onto the kneading board, create a well in the middle and break the eggs into it, knead well until you obtain a smooth and even dough. Wrap the dough in cling film and let sit for 20 minutes.


Now clean the greens and remove the stalks, keeping only the leaves. Boil them in the pot of salted water and when done, strain and wring them.


Finely chop the greens, add ricotta cheese, one yolk, the grated Parmigiano Reggiano cheese and mix until smooth and even.


Add a pinch of salt and nutmeg to taste.


To give the tortelli their shape, roll out the dough, not too thin, using a rolling pin.


Make 5 cm squares using a toothed pasta wheel. Place a teaspoon of filling in the centre of each square.


Fold the sheet of pasta over each dollop of filling to form a rectangle, taking care to seal the pasta well around the filling and along the edges so they do not come apart while cooking.


Cook the tortelli in plenty of salted water.


Drain them well, taking care not to break them and to remove the cooking water.


In a serving bowl, dress the tortelli with melted butter and grated Parmigiano Reggiano.


Serve piping hot.

Winter Fall Stuffed Fresh Vegetarian
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