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Tortelli di magro di Reggio Emilia

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

Gutturnio Classic Superior PDO

Equipment: the special toothed wheel to cut pasta.


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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