Introduction: Tortelloni Alle Ortiche
Filling 3/4 of dough eggs:
250 gr. nettles boiled (about 500-600 gr. of fresh nettles)
350 gr. ricotta
100 gr. Parmesan
q.s. milk
Step 1:
Gather the nettles (only the leaves at the top, are more tender and fresh) in a field away from the smog and using latex gloves !!!
Step 2:
Clean, wash and cook the nettles steam. In this way they will be more dry and do not get wet the pasta.
Step 3:
Once chopped cooked and add them to the ricotta and Parmesan.
Season with salt and put it in a pastry bag.
If the mixture becomes too hard to add 1 or 2 tablespoons of milk.
Step 4:
Roll out the dough, cut the 3/4 cm square. and stuff them with the filling.
Step 5:
How to pack tortelloni.
Step 6:
Cook in boiling salted water for 3-4 minutes.
In a pan heat a little 'oil with sage. Transfer Here tortelloni into the pan and cook them with a little 'cooking water until completely cooked. Remove from heat and stir in the Parmesan.
PS: you can replace the seasoning to taste: butter and sage or a light tomato sauce. Still remain on delicate tastes for not covering the nettle flavor.