RICOTTA AND PARSLEY TORTELLI WITH BALSAMIC VINEGAR

FRESH EGG PASTA

They are delicious and a lot of fun to make.

A great idea to spend an afternoon with friends.

Definitely worth trying!

INGREDIENTS FOR 4 PEOPLE

For the dough

230 g 0 flour

70 g yellow semola flour

3 eggs

For the filling

4 sprigs of parsley

450 g fresh ricotta

100 g Parmesan cheese

1 egg

Half a tablespoon of powdered nutmeg

Salt to taste

For the dressing

1 drizzle of Balsamic Vinegar Via Cervetta 30

(buy it here)

PREPARATION TIME

45 minutes

COOKING TIME

3 minutes

Click here for the video-recipe

Start by preparing the dough. Mix the two flours together and place them in the centre of the wooden pastry board [1]. Then crack in the eggs [2] and start mixing everything together with a fork [3].

When it becomes more compact, start kneading with your hands [4] until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap [5] and let it rest for 10 minutes.

Then roll it out with a rolling pin [6]. It must be very thin, about 2 millimetres thick.

Then, with the help of a pastry wheel, cut it into squares of about 6 centimetres [7].

Now prepare the filling. Start by finely chopping the parsley [8] and add it to the fresh ricotta [9].

Then add the grated Parmesan cheese [10], an egg and half a teaspoon of nutmeg. In the end, add salt to your taste.

Place the filling directly on the dough squares [11] and close the tortelli [12-13].

Cook them in boiling water for a few minutes, until they float.

Serve them with a drizzle of Balsamico Via Cervetta 30 [14-15].

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