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Menu
Carpaccio di pera e Prosciutto di Parma DOP, rucola e aceto balsamico di Modena IGP.
Chef Pasquale Vari will demonstrate how to use and enhance incredible authentic products from Emilia Romagna.
For the stuffing:
* 200g of Ricotta
* 150g of green vegetable puree
(spinach, chard, and nettle) cooked
and drained
* 125 ml (½ cup) of grated Parmigiano Reggiano DOP
* 1 whole egg
* 1 pinch of nutmeg
* 1 pinch of ground black pepper
* Fine salt to taste
For the fresh dough:
* 300g of all-purpose white flour
* 3 whole eggs
* 3 egg yolks
* 1 pinch of fine sa
Cooking and Dressing:
* 125 ml (½ cup) of melted butter
* 125 ml (½ cup) of grated Parmigiano Reggiano DOP
Mix all the ingredients for the stuffing together and set the mixture aside.
***
Sift the flour and use it to make a fountain.
Break the eggs and mix them with salt in the center of the fountain. Mix and knead for 5 minutes or until the dough is smooth and firm.
Wrap in plastic wrap and let sit for 10 minutes.
Roll out the dough using a dough sheeter.
Place small piles of stuffing on half of the pastry sheet, leaving 6cm spaces between each pile of stuffing.
Fold the dough in half to make small pockets, using a ravioli cutter to cut around the pockets to make squares.
Cook the tortelli in boiling salted water, drain and serve with melted butter and grated Parmigiano DOP.
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