Tortelli d’Erbetta


Author: Laura

A classic ravioli from the Parma region of Italy

Serves: 4


1 cup, fresh ricotta
1 cup, parmigiano reggiano – grated
1/2 cup, spinach – boiled, cooled, squeezed very dry, and very finely chopped
1 egg yolk
salt – to taste
fresh pasta
butter – melted
parmigiano reggiano – grated for topping


  1. Filling: Combine ricotta, parmigiano reggiano, spinach, egg, and a good pinch of salt in a bowl. Mix very thoroughly with your hands. Adjust quantities to get a very balanced flavor profile – no one ingredient should be dominant.
  2. Form tortelli: Roll out pasta into thin sheets, but not so thin as to be able to see through. Place generous tablespoon of filling about two fingers apart along the midline of the sheets. Fold over the pasta to enclose the filling, and pinch the two sheets together. Using a wheel cutter or knife, cut out each tortelli to the dimension of three fingers wide by two fingers tall.
  3. Cook the tortelli in boiling salted water for about three to minutes, or until al dente.
  4. Remove the tortelli from the water, drain briefly, and turn into the serving platter in a single layer. Cover with a healthy topping of parmigiano reggiano, and drizzle with just enough melted butter to wet the parmigiano.

Courtesy Chef John Fernandez


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