Tortelli di Erbette con burro fuso e Parmigiano Reggiano DOP - Wine and Travel Italy
Chef Pasquale Vari demonstrate how to use and enhance incredible authentic products from Emilia Romagna.
Ingredients
- * 200g of Ricotta
- * 150g of green vegetable puree (spinach, chard, and nettle) cooked and drained
- * 125 ml (½ cup) of grated Parmigiano Reggiano DOP
- * 1 whole egg
- * 1 pinch of nutmeg
- * 1 pinch of ground black pepper
- * Fine salt to taste
- * 300g of all-purpose white flour
- * 3 whole eggs
- * 3 egg yolks
- * 125 ml (½ cup) of melted butter
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