Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 90 minuti |
Ingredients
| 300 g | 00 flour |
| 3 | medium eggs |
| 1 cucchiaio | tablespoons of extra virgin olive oil |
| 3 pizzichi | fine salt |
| 400 g | beet |
| 200 g | ricotta Sterilgarda |
| 100 g | Parmigiano Reggiano DOP |
| 1 pizzico | nutmeg |
| 1 pizzico | fine salt |
| q.b. | water |
| q.b. | black pepper |
Preparation
- To prepare the beetroot and ricotta tortelli, preheat the oven to 180 degrees.
- Cut the beetroot into slices and arrange them on a baking tray lined with baking paper.
- Place the baking dish with the beetroot in the oven and cook for 40 minutes.
- Pour the flour onto a pastry board and make a well in the center where you will place the eggs, 3 pinches of fine salt and a tablespoon of extra virgin olive oil.
- Beat the eggs with a fork and gradually add the flour, trying to obtain a smooth and homogeneous mixture.
- Let the dough rest at room temperature for 30 minutes.
- Meanwhile, blend the freshly cooked beetroot in a blender, adding a pinch of nutmeg, the grated Parmesan cheese, salt, and the Sterilgarda Ricotta to create the filling.
- Using a pasta machine, begin rolling out the dough, passing it through the machine several times until it is thin.
- Place the dough on a lightly floured surface and arrange small mounds of filling on it, spacing them 2 cm apart using a teaspoon.
- Fold the pastry over itself and use your fingertips to remove the air and cut out the tortelli using a pastry wheel.
- Arrange the tortelli on lightly floured trays, spacing them a little apart.
- Take a saucepan and bring the water to the boil.
- Boil the tortelli in plenty of lightly salted water for about 5 minutes.
- Meanwhile, melt a knob of butter with a few fresh sage leaves.
- Drain the tortelli al dente into the pan and sauté everything for 1 minute.
- Garnish with Parmigiano Reggiano DOP and black pepper.
- Serve the beetroot tortelli with ricotta piping hot.
Peel the potatoes and cut them into small pieces. Clean the leeks, removing the green part, and cut them into thin slices; wash the chives and chop with ...
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