Spring Tortelli Recipe
Ah, ah I call them all tortelli…I like the name, the shapes change, just like the filling that adapts to my imagination.
My mother-in-law called tortelli, a kind of tortellini filled with ricotta and parmesan! Amazing!
After a trip to the garden, I found some of the ingredients I would use.
Spring manifests in the garden, where some sprouts announce the awakening of nature. The vibrant green of the pasta reflects the fields, which are festively adorned at this time of year.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
I used basil olive oil, if you want to try just crush some basil leaves and add the oil, optionally filter it before use. I found fresh watercress, arugula, and lamb’s lettuce in the garden…they are perfect for decorating the dishes, you can also add colorful petals for a spring touch…Unfortunately, I didn’t find any.
- 10.5 oz semolina flour
- 2 eggs
- 10 leaves Swiss chard (I used tender and not very large leaves.)
- 9 oz potatoes (Medium, to be cooked with the skin, three potatoes.)
- 7 oz gorgonzola
- 1 cup walnuts
- to taste salt
- to taste olive oil
Tools
A blender is certainly useful to turn the leaves into a cream, a table for working the dough, and bowls for the filling. A pastry cutter, but a glass is fine. A pot for cooking the tortelli.
If you are thinking of buying some tools, I suggest checking the link below
- Pastry Board
- Immersion Blender
Steps
As I always say, cooking should be a pleasure…Music and off to the kitchen to knead
In the video you will find all the steps, and how to close them.
The first thing to do is: Put the potatoes to cook.
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Blend the Swiss chard leaves with the eggs, and knead with 220 grams (about 7.75 oz) of semolina until you get a firm dough. Cover it with plastic wrap and let it rest until ready to use.
Crush the walnuts and mix them with the gorgonzola. You will get a grainy cream
Meanwhile, the potatoes are ready and can be added to the gorgonzola and walnut cream
Roll out the dough until you get a thin sheet, cut into discs, and fill with the cream.
Close the tortelli. The procedure is visible in the video
Tortelli ready waiting for cooking. In the meantime, prepare the seasoning and decorations.
Cook the tortelli in salted boiling water
Season and garnish…Et voilà, your tortelli are ready to be served!
Stuffed pasta can be easily frozen, you can prepare it the day before, using parchment paper sheets as a base and rice flour to prevent sticking. The moisture from the filling would otherwise make them difficult to separate. When in doubt, freeze. Once cooked, they can be stored in the fridge for up to two days without problems.
