Photograph of the finished Tortelli d erbette

Italy · Bánh gối nhân rau cải ricotta Tortelli

Tortelli d erbette

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Ricotta cheese Ricotta cheese 9.9 oz
  • Photograph of Rainbow chard Rainbow chard 14.1 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 3.5 oz
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Boil the rainbow chard leaves for 3 minutes, then squeeze out the excess water and chop them finely. If the filling still contains water, the pastry shell will burst when boiled.
  2. 2 Mix the cabbage with the drained ricotta, parmigiano, and nutmeg, then season with salt.
  3. 3 Knead the dough with the egg for 10 minutes, let it rest for 30 minutes, then roll it out into a thin strip 1 mm thick.
  4. 4 Place spoonfuls of filling 5 cm apart, fold the dough strip up, and squeeze out all the air before cutting with a serrated knife.
  5. 5 Boil for 4 minutes, then mix with melted butter and parmesan, omitting tomato sauce to preserve the natural flavor of the wild vegetables.

With an appliance

  • Microwave 58 min

    Replace step 1: place wet cabbage leaves in a container with a vent, microwave at 900 W for 2 minutes, then let cool and squeeze dry; keep the steps for filling, shaping, and boiling the dumplings the same.

Start cooking