International Cooking School Vacations: Tortelli Di Erbetta (Tortelli With Spinach Beet) - Cooking Vacations With The International Kitchen: Recipe Of The Month
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Tortelli di erbetta (Tortelli with spinach beet)

August 2004

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.

Ingredients

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)
  • nutmeg
  • pepper
  • salt

For the sauce:
  • 50 g Parmesan cheese
  • sage
  • 150 g melted butter

Directions

  1. Pasta: mix all ingredients and work until the mixture is homogeneous and elastic;
  2. Let rest covered in wet cloth or (better) in a plastic food bag
  3. Filling: mix all ingredients and adjust quantity of salt.
  4. Prepare the tortelli as shown during the cooking lesson and boil in large amount of salted water.
  5. Add Parmesan cheese and melted butter with sage