Tortelli Alle Erbette
Description
Tortelli alle Erbette are a cherished Italian specialty, featuring tender fresh egg pasta wrapped around a luscious filling of wilted Swiss chard, creamy ricotta, and sharp Parmigiano-Reggiano. The greens are boiled and cooled to remove excess water, ensuring the filling remains light and flavorful without being watery. Once the delicate squares of pasta are sealed and boiled to perfection, they are gently tossed in rich, melted unsalted butter. This dish offers a beautiful balance of earthy greens and rich dairy, resulting in a comforting yet elegant meal. Perfect for a special dinner party or a cozy weekend feast, these tortelli highlight the simplicity and quality of traditional Italian ingredients. Serve immediately with extra grated cheese on the side for an authentic experience.Ingredients
Directions
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Prepare the pasta dough: Make a mound of the 3 1/2 cups flour in the center of a large wooden cutting board.
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Make a well in the middle of the flour and add the 4 eggs for the dough, olive oil, and any other desired flavorings.
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Using a fork, beat together the eggs, oil, and flavorings, beginning to incorporate the flour starting with the inner rim of the well.
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As you expand the well, keep pushing the flour up to retain the well shape. Do not worry if this initial phase looks messy.
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The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily.
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Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
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Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky.
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Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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While the dough rests, prepare the filling: Bring a pot of salted water to a boil. Add the chopped Swiss chard or beet tops and boil for 20 minutes until very tender.
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Drain the greens thoroughly and rinse with cold water to stop the cooking process. Squeeze out all excess moisture firmly.
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Chop the cooked greens finely if not already done.
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In a mixing bowl, stir together the cooked chard, ricotta, 1 cup Parmigiano-Reggiano, 2 eggs, and nutmeg until well blended.
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Season the filling with salt and pepper to taste.
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Roll out the rested pasta dough using a pasta machine or rolling pin to the thinnest setting.
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Lay the pasta sheets out on a floured work surface and cut into 2-inch squares.
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Place 2 teaspoons of the chard mixture in the center of each square.
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Fold the squares into rectangles, pressing firmly on all edges to seal. Ensure no air pockets remain.
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Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
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Place tortelli carefully into the boiling water, lower heat to a high simmer, and cook for 3 to 4 minutes until tender.
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Meanwhile, melt the 6 tablespoons of unsalted butter in a 12 to 14-inch sauté pan over medium heat.
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Drain the tortelli carefully using a slotted spoon and place them directly into the pan with the melted butter.
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Toss gently to coat the tortelli in butter and serve immediately with grated Parmigiano-Reggiano on the side.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 431.3kcal
- % Daily Value *
- Total Fat 35.2g55%
- Saturated Fat 21.6g108%
- Cholesterol 97.6mg33%
- Sodium 61.3mg3%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
