Tortelli d'erbetta
Tortelli d'erbetta are an emblematic dish of Parmense cuisine, generous ravioli filled with ricotta and Swiss chard that tell the story of Emilia-Romagna's culinary tradition. Simply dressed with melted butter and Parmigiano Reggiano, they represent the essence of regional cooking: simple, genuine ingredients enhanced by the quality of local produce.
Preparation
- 1
Prepare the egg pasta: arrange the flour in a mound on your work surface, crack the eggs in the center and knead until you obtain a smooth, elastic dough. Wrap in cling film and let rest for 20 minutes.
- 2
Meanwhile, wash and boil the Swiss chard in salted water for 10 minutes, squeeze well and chop finely.
- 3
In a bowl, combine the ricotta, chopped chard, grated Parmigiano, salt, pepper and a pinch of nutmeg. Mix until you achieve a homogeneous filling.
- 4
Roll out the dough with a rolling pin to a thickness of about 1-2 millimeters. Arrange small mounds of filling at regular intervals.
- 5
Fold the pasta in half and press gently around the fillings to seal, then cut out the tortelli with a pastry wheel or mold.
- 6
Bring a large pot of salted water to a boil and add the tortelli. Cook until they float to the surface, then continue for another 2-3 minutes.
- 7
Drain them gently with a slotted spoon and transfer them to a pan with hot melted butter.
- 8
Complete the seasoning with freshly grated Parmigiano and a generous grinding of black pepper. Serve immediately.
- 9
For a more elegant presentation, arrange the tortelli in warm, shallow bowls and pour the seasoned butter over them, finishing with freshly chopped parsley.
Chef's Tips
For best results, boil the Swiss chard the day before: it will have less moisture and the filling will be more compact. If the dough seems too dry, lightly dampen your hands while working with it.