RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Place the beets in a pan with 30g of Parmareggio Butter and brown for 5 minutes.
Remove from the heat and add pepper, nutmeg and ricotta, mixing well.
Finally, add 100g of grated Parmigiano Reggiano, grated bread, the egg and salt.
Use flour and the eggs to prepare a thin puff pastry and cut it into 5 cm squares.
Place a ball of stuffing in the middle of every square and fold the pastry into a triangle and then fold the corners, joining the edges.
Cook the tortellini in plenty of salty water, drain them and season with 150g of previously melted Parmareggio Butter and 120g of Parmareggio 30-month old grated Parmigiano Reggiano.
Ricotta tortellini with butter and parmigiano reggiano
| Ingredients | |
|
serves 6: 400g of flour 4 eggs 300g of ricotta 220g of Parmareggio 30-month old grated Parmigiano Reggiano 200g of boiled beets 180g of Parmareggio butter 30g of grated bread 1 egg nutmeg essence salt and pepper |
Preparation
Place the beets in a pan with 30g of Parmareggio Butter and brown for 5 minutes.
Remove from the heat and add pepper, nutmeg and ricotta, mixing well.
Finally, add 100g of grated Parmigiano Reggiano, grated bread, the egg and salt.
Use flour and the eggs to prepare a thin puff pastry and cut it into 5 cm squares.
Place a ball of stuffing in the middle of every square and fold the pastry into a triangle and then fold the corners, joining the edges.
Cook the tortellini in plenty of salty water, drain them and season with 150g of previously melted Parmareggio Butter and 120g of Parmareggio 30-month old grated Parmigiano Reggiano.
|
