Ingredients for the pastry:
500 g of flour 00
1 medium-sized beet
Ingredients for the filling:
250 g of ricotta
80 g of Parmesan
1 red chicory of Chioggia IGP from L’insalata dell’Orto
1 slice of speck about 1 cm high
½ white onion or leek
Pour the flour on a wooden shelf. Create a hollow in the center where you are going to break the eggs one at a time. With the help of a fork, beat the eggs and begin to bring the flour towards the center with the help of your hands, until completely absorbed.
Blend the beetroot, adding a little water if necessary. Add the beetroot to the flour, a little at a time, and knead until a smooth, compact and colorful dough is obtained.
Let the dough rest wrapped in cling film for about 20 minutes. After this time, roll it out with the help of a pasta machine. Let the sheets dry on a cloth or floured shelf and prepare the filling.
Wash the radicchio di Chioggia PGI and cut into julienne strips. Cut the speck into strips, fry it in a pan with the coarsely chopped white onion. Add the radicchio and cook for about 15 minutes.
Remove from heat, add ricotta and parmesan and mix. Salt and pepper to taste. Blend this mixture to obtain a cream that will serve as a filling for the tortelli
Now cut the dough into many squares. With the pastry bag put part of the filling in the center of each square of dough. To form the tortelloni, fold the square in two until you get a triangle then join the two ends together and seal them with light pressure. Put the tortelloni on a pasta dryer or on a lightly floured cutting board.
Put a pan with a liter of salted water on the stove, pour in the tortelloni and cook them for about 5 minutes. Drain and season in a very simple way, with butter and a few strips of browned speck or with a delicious cheese fondue. Complete the dish with chopped walnuts.
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