Tortelli di erbetta (Tortelli with spinach beet)
This month we take you to the region of Emilia Romagna for a taste of Parma, from Chef Micaela Sini Scarpato, who teaches the daily lesson in Parma.
For The Pasta:
* ½ kg of flour
* 4 whole eggs
* 3 yolks
* 1 tablespoon of oil
* 2 tablespoons water
* a bit of salt
For the filling:
* (100 g mascarpone cheese)
* 700 g ricotta cheese
* 70 g Parmesan cheese
* 3 whole eggs
* 50 g spinach leaves (boiled, chopped and seared in butter)
For the sauce:
* 50 g Parmesan cheese
* 150 g melted butter
# Pasta: mix all ingredients and work until the mixture is homogeneous and elastic;
# Let rest covered in wet cloth or (better) in a plastic food bag
# Filling: mix all ingredients and adjust quantity of salt.
# Prepare the tortelli as shown during the cooking lesson and boil in large amount of salted water.
# Add Parmesan cheese and melted butter with sage