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Doses for 4 people:
700 g of beet leaves
300 g of white flour
200 g of ricotta romana
120 g of butter
2 or 3 sage leaves (optional)
8 tablespoons of parmesan cheese
3 eggs
a pinch of nutmeg
salt and pepper
Preparation time: 1h 30'
Cooking time: 10'
Wines in combination with:
Lambrusco served at 16 C
https://www.emiliadop.com/product-page/lambrusco-sorbara-doc-del-fondatore
Gutturnio Classic Superior PDO
https://www.emiliadop.com/product-page/gutturnio-classico-superiore-d-o-p-le-staffe
Equipment: the special toothed wheel to cut pasta.
Prep
Clean the beets, wash them, just drain them and let them boil in a saucepan with
the only water that remains on the leaves; when cooked carefully wring them
and chop them finely.
Sauté on a moderate heat, in a pan, 50 grams of butter; add the beets, a pinch of salt and the freshly ground pepper; mix carefully and let flavor for 5 minutes.
Pass the ricotta cheese through a sieve, pour into a bowl, add the chard, three tablespoons of grated cheese, a pinch of nutmeg, salt and pepper and mix well with a wooden spoon.
Place the flour on the pastry board, add the eggs and a pinch of salt, knead and knead vigorously, so as to obtain a firm dough that will roll out with a rolling pin in a thin sheet.
Spread at five centimeters from the edge of the dough the mixture of ricotta in piles the size of a small walnut, spaced about four centimeters; then fold over the dough remained free, Prepare it well around a pile of filling and with the toothed wheel cut out the tortelli. As they are ready, place them on a shelf, covered with a towel.
Put plenty of salted water in a pot, bring to a boil, then pour the tortelli, letting them cook for a few minutes.
Meanwhile melt the remaining butter in a saucepan (if you want, you can aromatize it with the addition of two or three leaves of sage).
With a slotted spoon, drain the tortelli and place in a bowl in alternating layers with butter and grated cheese. Serve hot.
Smart advice:
If you want to make the filling more tasty, sauté in butter, before
add the beets, a finely chopped onion, a tablespoon of parsley
chopped and a whole clove of garlic, which you will then remove, before chopping the
chard. You can also serve a tomato sauce on the table
gravy boat, which the guests will add, if they wish, to the tortelli.
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