VegetarianEmiliana-Romagnola cuisine Main Course

Tortelli d'Erbetta

Name: Tortelli d'Erbetta
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 300 g tipo 00 flour; 3 large Eggs; 500 g swiss chard (erbette); 250 g cow's milk ricotta; 100 g parmigiano reggiano dop; 1 pinch whole nutmeg; 1 tsp Fine sea salt; 80 g Unsalted butter

Delicate fresh egg pasta parcels from Parma filled with Swiss chard and ricotta, served in melted butter and Parmigiano Reggiano.

🇮🇹Italy· Emilia-Romagna

Prep: 60 min
Cook: 15 min
Total: 75 min
Servings: 4
Difficulty: Medium
Calories: 540 kcal

Ingredients

0 of 8 gathered

Servings

300 g tipo 00 flour — Italian soft wheat pasta flour
3 large Eggs — fresh, at room temperature
500 g swiss chard (erbette) — tender green leaves only, thick stalks removed
250 g cow's milk ricotta — fresh and well drained
100 g parmigiano reggiano dop — finely grated, plus extra for dusting
1 pinch whole nutmeg — freshly grated
1 tsp Fine sea salt — divided between filling and seasoning
80 g Unsalted butter — high-quality butter for dressing

Equipment

•Pasta machine or rolling pin
•Fluted pastry wheel (rotella)
•Large saucepan
•Clean tea towel
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 26 g
carbs: 56 g
fibre: 4 g
protein: 22 g
calories: 540 kcal

Instructions

1
Cook the prepared chard leaves in a splash of boiling salted water for three minutes until completely wilted.
2
Drain the cooked chard thoroughly and firmly squeeze out every drop of excess moisture inside a clean tea towel.
3
Finely chop the dried chard on a board until nearly paste-like in texture.
4
Combine the chopped chard, drained ricotta, grated Parmigiano Reggiano, nutmeg, and half a teaspoon of salt in a bowl.
5
Mound the flour on a clean surface, create a well, crack in the eggs, and beat gently with a fork.
6
Knead the mixture by hand for ten minutes until smooth and supple, then rest covered for thirty minutes.
7
Roll the rested dough into thin pasta sheets using a pasta machine or rolling pin.
8
Place rounded teaspoonfuls of filling along the pasta sheet, leaving four centimetres of space between each mound.
9
Fold the sheet over the filling, press out trapped air around each mound, and seal firmly with your fingertips.
10
Cut into distinct rectangular parcels using a fluted pastry wheel to create ruffled decorative edges.
11
Boil the tortelli gently in a large pan of salted water for three to four minutes until tender.
12
Melt the butter gently without browning, drain the tortelli onto warm plates, and dress lavishly with butter and grated cheese.

Chef's tips

Squeezing the cooked chard completely dry is essential to keep the filling creamy rather than watery. Parma tradition dictates a filling where ricotta dominates over the greens to maintain a delicate balance. Follow the local saying 'affogati nel burro, asciugati col parmigiano' by using generous butter and ample cheese.

Ingredient substitutions

Swiss chard (erbette) → fresh spinach leaves, squeezed completely dry after blanching
tipo 00 flour → unbleached plain all-purpose flour

Storage

Freeze uncooked tortelli on a flat tray in a single layer, then bag them airtight for up to one month.

Reheating

Cook frozen tortelli straight from the freezer in plenty of boiling salted water for five minutes before dressing.

Common mistakes to avoid

•Failing to squeeze the greens dry, which creates a wet filling that weakens the pasta seams.
•Leaving air trapped inside the sealed tortelli, causing them to balloon and split during boiling.
•Overheating the butter until it browns, which overwhelms the delicate herbal sweetness of the filling.

Serving suggestions

Serve immediately on warm plates so the butter remains liquid and fragrant.Pair with a chilled glass of dry Colli di Parma Malvasia or light Lambrusco.